CRAB AND PEA SALAD
"From picnics to potlucks, this fast-to-fix combination receives rave reviews," writes Janine Gillespie of Milwaukie, Oregon. "I often garnish it with paprika, sliced hard-cooked eggs, tomatoes or croutons."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into the crab mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 242 calories, Fat 18g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
PEA AND CRAB SALAD
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
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
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
Steps:
- In a bowl, combine peas, crab and bacon.
- Combine mayo and onion powder; fold into crab mixture.
- Cover and refrigerate till served.
PEA AND CRAB SALAD
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
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.
CHILLED SPRING PEA SOUP WITH CRAB SALAD, CREME FRAICHE, AND MINT
Provided by Michael Symon : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds.
- Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled.
- Taste for seasoning.
- For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed.
- Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas.
- Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
- Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
- Yield: about 2 quarts
CRAB SALAD NAPOLEONS WITH FRESH PASTA
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain pasta and cool under cold running water. Cut each sheet into 4-inch squares. Each Napoleon will require 3 (4-inch) squares.
- In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab, and peas, and toss to combine.
- To assemble the Napoleons, begin with 1 sheet of pasta on a plate. Spread a small spoonful of prepared mayonnaise on the pasta sheet. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta. Top with another sheet of pasta. Spread another spoonful of the prepared mayonnaise mixture on the pasta sheet. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta sheet. Top with a small dollop of the crab salad. Sprinkle the top with a pinch of lemon zest, a pinch of chives, and a grind of black pepper.
PEA 'N' CRAB PASTA SALAD
This pretty pasta salad is jazzed up with crabmeat, spinach and peas. With crumbled feta and just the right amount of Italian dressing, it makes a hearty side dish or a satisfying main course served with bread alongside. -Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the spinach, peas and crab. Drain pasta and rinse in cold water. Stir into spinach mixture. Sprinkle with feta cheese. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 465mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
CRAB AND PEA SALAD IN CELERY RIBS
Make and share this Crab and Pea Salad in Celery Ribs recipe from Food.com.
Provided by dicentra
Categories Crab
Time 15m
Yield 5 dozen
Number Of Ingredients 14
Steps:
- Peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths.
- In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest.
- Add the crabmeat, peas, fennel bulb and onion and stir gently until just combined.
- Season with salt and pepper. Spoon 1 teaspoon of the crab salad onto each piece of celery and garnish with a bit of fennel frond.
Nutrition Facts : Calories 141.3, Fat 6.8, SaturatedFat 3, Cholesterol 48.7, Sodium 302.6, Carbohydrate 7.8, Fiber 2.1, Sugar 2.8, Protein 12.6
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