Pea and Crab Salad

Recipe courtesy Mark Bittman
TOTAL TIME: 16 min
Prep: 15 min
Inactive Prep: --
Cook: 1 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
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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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  • on June 12, 2011

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    This crab salad is wonderful. I make it with imitation crab meat, simply because I prefer the taste over real crab meat. This recipe is a staple for take-it-to work lunches in warm weather.

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