Ingredients
- 1/2 cup white wine vinegar
- 1/4 cup 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
- 1 pound 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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By torba97_12904148
Fremont, CA
on April 19, 2013
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The recipe provides genuine, hard-core directions for making a seafood "filling" ...that can be put on top of lettuce, in a butter lettuce leaf, an endive leaf, etc. Have made this several times...each with a different type of seafood...crab, shrimp, chopped calamari, monkfish, etc. Each time, the flavors of the vinegar, sugar and basil...delicious. Try it! You'll like it!
Annie, Fremont, CA
By lkgoduti
Chesapeake, VA
on September 27, 2012
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Awesome! Actually served it with crumbled up baked crab cakes since we had them on-hand and it was just as fabulous! Onion, cucumber, tomato, basil vinaigrette was not only a hit on the lettuce and crab, but also on the roasted pork tenderloin that the salad accompanied. Lots of the onion and vinaigrette left over - that went on a regular salad for lunch the next day.
By christinestiff_...
Bloomington, MN
on December 26, 2011
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Very good! Served with a heavy meal and it was just perfect, light and refreshing!
Read all 7 reviews