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Vidalia Onion, Lump Blue Crabmeat & Tomato Salad

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“Two reasons why I'm posting this recipe, the photo of it is gorgeous and I have 20 pounds of Vidalia onions to use. Recipe by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The Carolina Inn in Chapel Hill, North Carolina.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl combine vinegar, sugar, salt and pepper.
  2. Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat.
  3. Marinate for 1 to 2 hours.
  4. Add tomatoes, crab meat, olive oil, scallions and basil.
  5. Toss gently and adjust seasoning.
  6. To serve, divide salad among four chilled plates.

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