CRAB SALAD

By mkuchel

Ingredients

• 1/2 cup white wine vinegar
• 1/4 cup sugar
• Pinch salt
• Pinch pepper
• 1 medium Vidalia® onion, peeled and thinly sliced
• 1 small cucumber, peeled and thinly sliced
• 1 medium vine-ripe red tomato, diced
• 1 medium vine-ripe yellow tomato, diced
• 12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
• 1/4 cup virgin olive oil
• 4 scallions, thinly sliced
• 4 basil leaves, julienned

Preparation

Step 1

In a large bowl combine vinegar, sugar, salt and pepper. Add Vidalia onion and cucumber slices to vinegar mixture, toss to coat. Marinate for 1 to 2 hours. Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning.

Makes four servings