Network Subscribers can watch hundreds of new & classic Paula shows Login / Learn More
 

More Views

More Views

Vidalia Onion and Lump Blue Crab Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Vidalia Onion and Lump Blue Crab Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 1/2 cup white wine vinegar
  • 1 pinch pepper
  • 1/4 cup sugar
  • 1 pinch salt
  • 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 lb fresh lump blue crabmeat, picked clean of shells
  • 1/4 cup virgin olive oil
  • 4 green onions, thinly sliced
  • 4 large basil leaves, chopped

Preparation

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".

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

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".

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product