Crab Pea Salad Recipes

Steps:

• In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into the crab mixture. Cover and refrigerate until serving.

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.

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.

Steps:

• Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
• Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeño (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2"-thick) patties.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.
• Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
• Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
• Serve crab cakes with salad and mayonnaise sauce alongside.
• Do Ahead
• Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.

Steps:

• In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

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.

Steps:

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

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.

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.

Steps:

• Place the drained black-eyed peas in a saucepan with the ham hock broth or water, and bring to a boil. Reduce the heat and simmer until tender, 45 minutes-1 hour. Toward the end of the cooking time, taste the peas and season with salt. Drain and set aside.
• In a skillet, cook the bacon over medium high heat until all the fat is rendered. Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs. Mix together until thoroughly combined.
• Mix together last 6 ingredients to make the grapefruit vinaigrette.
• Combine the salad with the vinaigrette. Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter.
• Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.