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Vidalia Onion and Lump Blue Crab Salad

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

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

Directions

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”.