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Vidalia Onion and Lump Blue Crab Salad

By Paula Deen

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Difficulty: Easy

Prep time: 150 minutes

Servings: 15

Ingredients

  • 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

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”.

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Judy

April 15, 2013
Lump crab salad

Martha Young

March 10, 2011
I made this salad after I saw the Paula Dean Cooking Show on channel 39 out of Pittsburgh. I just used regualar lumped crabmeat - not the blue crabmeat. My husband and I just loved it. This will be excellent to make during the summer season. I cannot tell you how many recipes I make after watching the show. They are all a huge success. Also, easy to prepare which I like.

Cassie

March 04, 2010
This was such a delicious recipe and so easy. My husband loved it and he is not a big salad person. He thought it was hearty and full of flavor. Even better the second day.

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