Recipe courtesy of Mark Bittman
Pea and Crab Salad
Total:
16 min
Active:
15 min
Yield:
4 or more servings
Level:
Easy
Total:
16 min
Active:
15 min
Yield:
4 or more servings
Level:
Easy

Ingredients

  • Salt and ground black pepper
  • 1 1/2 cups shelled fresh peas (or use frozen)
  • 1 medium onion, preferably white, finely chopped
  • 1/2 red or yellow bell pepper, or a combination, minced
  • 6 to 8 ounces fresh cooked crabmeat
  • 3 tablespoons extra virgin olive oil, or to taste
  • Freshly squeezed lemon juice to taste
  • 4 iceberg lettuce leaves or 16 endive leaves, washed and dried, optional
  • Shredded basil or chopped parsley leaves for garnish

Directions

Bring a small pot of water to a boil and salt it. Poach peas in water until bright green, about 30 seconds, and remove with a slotted spoon; drain and cool for a few minutes. If you would like a milder flavor, poach onions for 15 seconds, and remove with a slotted spoon; drain and cool for a few minutes. In a bowl, combine peas, onion, bell pepper, crab, olive oil, lemon juice and some salt and pepper; taste and adjust seasoning as necessary. To serve, spoon into lettuce cups or on top of endive leaves; garnish and serve.

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