Vidalia Onion and Lump Blue Crab Salad

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Vidalia Onion and Lump Blue Crab Salad Vidalia Onion and Lump Blue Crab Salad

Servings: 4
Prep Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup white wine vinegar
1/4 cup sugar
Pinch salt
Pinch pepper
1 medium Vidalia or other sweet onion, thinly sliced
1 medium cucumber, peeled. seeded and thinly sliced
1 medium tomato, diced
1 medium yellow tomato, diced
1 pound fresh lump blue crabmeat, picked clean of shells
1/4 cup virgin olive oil
4 green onions, thinly sliced
4 large basil leaves, chopped
Lettuce, for serving, optional





In a large bowl, whisk together the vinegar, sugar, salt, and pepper. Add the Vidalia onion and cucumber. Marinate for 1 to 2 hours at room temperature.

To the bowl, add the tomatoes, crabmeat, olive oil, green onions, and basil. Toss gently. Serve on a bed of lettuce or drain slightly and serve “naked”.

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Reader Comments:


Lump crab salad

By Judy on April 14, 2013


I made this salad after I saw the Paula Dean Cooking Show on channel 39 out of Pittsburgh. I just used regualar lumped crabmeat - not the blue crabmeat. My husband and I just loved it. This will be excellent to make during the summer season. I cannot tell you how many recipes I make after watching the show. They are all a huge success. Also, easy to prepare which I like.

By Martha Young on March 09, 2011


This was such a delicious recipe and so easy. My husband loved it and he is not a big salad person. He thought it was hearty and full of flavor. Even better the second day.

By Anonymous on March 04, 2010


Absolutely loved this salad. The fresh basil made all the difference. However, there is ABSOLUTELY NO NEED to add crab. Really. Next time I make it I will leave out the crab. A sure summer favorite.

By Anonymous on January 24, 2010

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