Crab and Pea Salad Recipe -
Crab and Pea Salad Recipe
  • READY IN 15 mins

Crab and Pea Salad

Recipe by  

"We love crab meat and this is a wonderful crab salad for summer. Easy to make."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a medium bowl, combine peas, imitation crab, bacon, mayonnaise, and onion powder. Mix thoroughly. Cover and refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2004

I loved this dish and surprisingly, so did my BF. I left out the bacon completely and used light mayo but kept the rest of the recipe exactly the same. I will definitely make this again but next time, I will try FF mayo and maybe a sprinkling of parmesan.

Most Helpful Critical Review
Jul 14, 2003

Okay recipe but doesn't keep long.

Sep 11, 2003

Great served on Hawaiian bread!

Sep 01, 2006

Beautiful as well as delicious! Add a little fresh lemon juice and serve.... thanks for this recipe

Dec 26, 2003

Very good. I used real crab instead of imitation and I actually think it would have been better with the imitation as it would have had more "meatiness" to it. But very good!

Dec 26, 2005

I used this recipe alongside Lasagna and it was pretty good. I did not make ahead, although discovered that I could have. This salad held up really well and actually tasted great 2 days later. I couldn't get the crab meat to "flake" so I just used a random chop. I doubled the recipe with no trouble at all. Great salad for a buffet!

Jan 13, 2011

This turned out great. Followed recipe exactly and everyone liked it. Has made my recipe box and not the trash can. Thanks for sharing

Jun 19, 2003

Far out


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  • Calories
  • 617 kcal
  • 31%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 47.8 g
  • 74%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 1657 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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