A cool appetizer on a hot summer’s day – refreshing tomato and cucumber salsa topped with rich lump crabmeat.
1/2 cup red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Old Bay Seasoning
1 1/2 cups chopped seeded tomatoes
1 cup chopped seeded cucumber
1/2 cup chopped green bell pepper
1/4 cup chopped onion
8 ounces lump crabmeat
Tortilla chips or pita wedges
1. Mix vinegar oil and OLD BAY in shallow serving bowl until well blended. Add tomatoes cucumber bell pepper and onion; toss until well blended. Cover.
2. Refrigerate 30 minutes to allow flavors to blend.
3. Spoon crabmeat over salsa mixture. Sprinkle with additional OLD BAY if desired. Serve as desired with tortilla chips or pita wedges for dipping.