Recipe courtesy of Mark Bittman

Pea and Crab Salad

  • Level: Easy
  • Total: 16 min
  • Prep: 15 min
  • Cook: 1 min
  • Yield: 4 or more servings
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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

  1. 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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