Vidalia Onion, Lump Blue Crabmeat & Tomato Salad

Total Time
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a