Vidalia onion and lump blue crab salad

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
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 .

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