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Vidalia Onion and Lump Blue Crab Salad

By Paula Deen


Difficulty: Easy

Prep time: 150 minutes

Servings: 15


  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 medium Vidalia onion (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
  • 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”.