Crabmeat and corn salad

Author: Mary

"I have always enjoyed the delicate flavor of crab meat; it's a taste that reminds me of the sea's vast mysteries." - Jacqueline Kennedy Onassis

Ingredients:

• salt	to taste
• onion	1 small
• eggs	4
• mayonnaise	2-3 tablespoons
• cucumbers	8 oz (227 g)
• white vinegar	2 tablespoons
• crab meat (ready to eat)	8 oz (227 g)
• whole kernel corn can	15.25 oz (432 g)

1. Onion: peel and thinly cut an onion; soak in vinegar and water at room temperature; set aside to marinate for 10-15 minutes.

2. Eggs: hard-boil; cool; peel and chop.

3. Crab meat: cut into cubes (if necessary).

4. Cucumbers: wash; peel; cut into cubes.

5. Corn: drain liquid.

6. Onion: drain liquid.

7. Combine onion, crab meat, cucumbers, corn and eggs in a large bowl. Add mayonnaise and salt; mix.