Crab And Pea Salad Food

PEA AND CRAB SALAD

Pea and Crab Salad image

Imitation crab, peas and bacon blend beautifully in this salad. A great salad to use for any holiday dinner or just for a spring salad.

Provided by LAURIE_MEINERTS

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

14 slices bacon
1 ¼ pounds imitation crabmeat, flaked
1 (16 ounce) package frozen green peas
¾ cup mayonnaise, or to taste
2 teaspoons onion powder
1 ½ cups diced tomatoes

Steps:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 29.6 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 5.8 g, Sodium 1522 mg, Sugar 12 g

CRAB & PEA SALAD

Crab & Pea Salad image

Make and share this Crab & Pea Salad recipe from Food.com.

Provided by Shirl J 831

Categories Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 ounce) package frozen peas, thawed
1 (8 ounce) package imitation crabmeat, flaked
6 -8 slices bacon, cooked and crumbled
1/2 cup mayonnaise
1/4 teaspoon onion powder

Steps:

In a bowl, combine peas, crab and bacon.
Combine mayo and onion powder; fold into crab mixture.
Cover and refrigerate till served.

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING

Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 32m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 teaspoon grapeseed oil
1 red onion, diced small
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
2 plum tomatoes, seeds removed and cut brunoise
1 blood orange, segmented and diced
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint leaves
1 tablespoon hoisin sauce
1 teaspoon soy sauce
2 tablespoons mayonnaise
4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat)
1/2 cup pea tendrils
For the crab salad:

Steps:

Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.;
Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.;

CHICKPEA CRAB SALAD WITH CITRUS VINAIGRETTE

Chickpea Crab Salad with Citrus Vinaigrette image

Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons orange juice
3 tablespoons olive oil
4-1/2 teaspoons lime juice
1 small garlic clove, minced
1/4 to 1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
3 radishes, thinly sliced
2 green onions, thinly sliced
1/3 cup shredded carrot
1/3 cup minced fresh parsley
2 tablespoons pistachios, chopped
1 can (6 ounces) lump crabmeat, drained
3 cups spring mix salad greens

Steps:

In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.

Nutrition Facts : Calories 446 calories, Fat 27g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 635mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 25g protein.

PEA AND CRAB SALAD

Pea and Crab Salad image

A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.Also try:Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

Coarse salt
1/2 cup fresh snow peas, strings removed
1/2 cup fresh snap peas, strings removed
1/2 cup fresh, shelled, or frozen peas
1/2 cup pea tendrils
2 tablespoons rice vinegar
1/4 cup extra-virgin olive oil
Freshly ground pepper
1/2 cup jumbo lump crabmeat, picked through for shells

Steps:

Prepare an ice-water bath and set aside. Fill a medium saucepan with water and bring to a boil over high heat; generously salt water and return to a boil. Add snow peas and cook until just tender-crisp. Drain and transfer to ice-water bath to cool. Drain and transfer to a medium bowl. Repeat process with snap and fresh peas. Add pea tendrils to bowl with snow, snap, and fresh peas and set aside.
In a small bowl, whisk together vinegar and olive oil; season with salt and pepper. Drizzle over pea salad and add crabmeat; toss to combine. Serve.

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