by Guerry Norwood

Preparation Time: Two Hours


  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • Pinch salt
  • Pinch pepper
  • 1 medium Vidalia 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 Georgia Gold olive oil
  • 4 green onions, thinly sliced
  • 4 large basil leaves, chopped
  • Lettuce, for serving, optional


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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