Start by cutting the onion in half through the core end, then peel the onion and make a slice through the center from top to bottom. Place the onion on the slicer and slice on #6 to slice onion into thin julienne strips. Take the julienne strips and, using a chef knife, cut strips into a small dice (1/4 inch dice). Cut jalapeños, celery and red peppers into a small dice (1/4 inch dice). Cut the tomato into a small dice (1/4 inch dice) as well and place all diced vegetables in a large mixing bowl.
Pick through the crabmeat for shells very carefully; do not break up lumps. Be sure to use ultraviolet light. Place picked crabmeat in the mixing bowl with the diced vegetables.
Place lime juice, vinegar, hot sauce, cilantro, salt and pepper in a separate mixing bowl and whisk briskly while slowly adding salad oil. Next, whisk in the strained ice water. Pour the vinaigrette mixture over the crabmeat and diced vegetables. Mix well but gently, trying not to break up the crabmeat, and put it in a 6 qt container.
Cover, label, date and marinate for at least 24 hours before serving. Shelf Life: 4 days