Vidalia onion and lump blue crab salad

  • 120ml white wine vinegar
  • 50g 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
  • 450g fresh lump blue crabmeat, picked clean of shells
  • 60ml virgin olive oil
  • 4 green onions, thinly sliced
  • 4 large basil leaves, chopped
  • Lettuce, for serving, optional
1) 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.

2) 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 .

Rule the Kitchen with More Recipe Faves

Kachumba
Kachumba
Time
-
Serves
4
Difficulty
Easy
Heirloom Tomato Panzanella
Heirloom Tomato Panzanella
Time
15
Serves
4-6
Difficulty
Easy
Cucumber salad
Cucumber salad
Time
-
Serves
4 to 6
Difficulty
Easy
Pomegranate-and-Cucumber-Salad
Pomegranate and Cucumber Salad
Time
-
Serves
-
Difficulty
Easy