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Pea and Crab Salad
Recipe courtesy Mark Bittman
- Total Time:
- 16 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 1 min
- Level:
- Easy
- Yield:
- 4 or more servings
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.