½ cup white wine vinegar
¼ cup sugar
salt
pepper
1 cup peeled sliced English cucumber
½ cup thinly sliced Vidalia onion
1 cup thinly sliced yellow pepper
¼ cup olive oil
⅓ cup chopped fresh basil
2 medium chopped tomatoes
1 lb lump crabmeat (not claw)
1
Combine vinegar, sugar, salt, pepper, cucumber, onion and bell pepper and let marinate for 2 hours.
2
Mix in olive oil, basil, tomatoes & crab meat (mix in gently so crab does not break up too much). Let marinate for 2-4 more hours in fridge (can even be made the day before).
CategorySalads
courtesy of Garland PerhacsIngredients
½ cup white wine vinegar
¼ cup sugar
salt
pepper
1 cup peeled sliced English cucumber
½ cup thinly sliced Vidalia onion
1 cup thinly sliced yellow pepper
¼ cup olive oil
⅓ cup chopped fresh basil
2 medium chopped tomatoes
1 lb lump crabmeat (not claw)
Directions
1
Combine vinegar, sugar, salt, pepper, cucumber, onion and bell pepper and let marinate for 2 hours.
2
Mix in olive oil, basil, tomatoes & crab meat (mix in gently so crab does not break up too much). Let marinate for 2-4 more hours in fridge (can even be made the day before).
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