Reviewed: Sep. 12, 2011

Just o.k. I fixed it with canned crabmeat. Maybe it would have been better with imitation. My husband said it was just a pea salad.

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Reviewer:

mammygirl

Cooking Level: Expert

Home Town: Gas City, Indiana, USA

Reviewed: Aug. 2, 2011

Even though I love peas, when I read the recipe I was concerned that a full 10 oz bag was too much. Although I am not a fan of folks who change recipes I did add some rotini pasta, additional onion powder to taste and some fresh ground black pepper. I also used reduced fat mayo with olive oil. Still alot of peas, however I believe it was better than the original.

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Reviewer:

vswartz

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Mar. 24, 2011

Great! Hubby is a huge fan of peas and crab, so this was perfect. Didn't change a thing!

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Reviewer:

AAK6572

Reviewed: Jan. 7, 2011

I've tried this recipe twice. I'm not a fan of the bacon/crab combo and really didn't like the texture of the bacon on day two. It's ok if you find the "crab" on sale and need a quick meal.

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Reviewer:

libby

Reviewed: Dec. 15, 2010

Easy and delicious. I'm going to make it again for a potluck get-together Saturday night.

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Reviewer:

ronalyn

Cooking Level: Expert

Home Town: Katy, Texas, USA

Reviewed: Dec. 6, 2010

I forced myself to stick to the recipe and not add or change it. I doubled it for a carry-in and it came out nicely and is pretty. I'm the only one in my family who eats green peas, so I ended up eating leftovers and I think I will add less peas next time. Even for me it seemed like too many peas per bite. I think the idea of croutons or celery--a little more crunch--would be perfect. The bacon is a great addition and adds good flavor. Having said that, this probably has a high sodium count because I drank TONS of water about an hour after I ate this. Overall I really liked it and it is quick to make and is nice for a buffet.

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Reviewer:

JOYKENNEL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Terre Haute, Indiana, USA

Reviewed: Nov. 22, 2010

This is GREAT! But I don't know what to serve it with.

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Reviewer:

CMScalzi

Reviewed: Nov. 11, 2010

This recipe was ok. I can only give it three stars because of the imitation crab. We were not crazy about the taste. I made the mistake of thinking that the other ingredients would disguise the imitation flavor but it didn't. I may try it again but with real crab. I think using real crab would make it a 4, even 5 star recipe.

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Reviewer:

CHEFB1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 8, 2010

Excellent !! Fast easy and tasty !! I put it on a bed of shredded lettuce with some chedder cheese grated on top. Delicious. Will use fresh dungeous crab when in season. I think you could probably do it with chicken too.

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Reviewer:

Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

Reviewed: Sep. 25, 2010

I thought this was an "odd" combimation of ingredients, but because of all the five-star ratings I decided to make it for a potluck last night. Hubby was concerned about eating "raw" peas but I persevered and made the recipe to the letter. Let me tell you..... It was a big hit. There was one little spoonful of salad left in the bowl while the potato salads were passed over. And guess what? Hubby said it was delicious. This is a keeper and very easy to make.

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