Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Vidalia® Onion, Lump Blue Crabmeat & Tomato Salad

Vidalia Onion, Lump Blue Crabmeat and Tomato Salad

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

Instructions

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. To serve, divide salad among four chilled plates. Makes 4 servings.

Nutrition Information

  • Per serving: 310 Calories
  • 15g Fat (45% calories from fat)
  • 21g Protein
  • 22g Carbohydrate
  • 65mg Cholesterol
  • 340mg Sodium

Contributed by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The Carolina Inn in Chapel Hill, North Carolina.

Brian Stapleton

Brian Stapleton
Executive Chef
The Carolina Crossroads Restaurant & Bar
Food & Beverage Director
The Carolina Inn
Chapel Hill, NC

Soon after he earned his degree at the California Culinary Institute, Chef Stapleton was recruited by some of the country's finest dining establishments including several Ritz Carlton hotels. His seasonal menus are described as classic American cuisine with distinctly Southern accents. Stapleton's creativity, leadership and commitment to excellence have consistently earned the restaurant the AAA Four-Diamond and Mobil Four-Star awards.