Crab and Pea Salad Recipe
Crab and Pea Salad Recipe photo by Taste of Home
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Crab and Pea Salad Recipe

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"From picnics to potlucks, this fast-to-fix combination receives rave reviews," writes Janine Gillespie of Milwaukie, Oregon. "I often garnish it with paprika, sliced hard-cooked eggs, tomatoes or croutons."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4-6 servings


  • 1 package (10 ounces) frozen peas, thawed
  • 1 package (8 ounces) imitation crabmeat, flaked
  • 6 to 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/4 teaspoon onion powder

Nutritional Facts

3/4 cup: 242 calories, 18g fat (3g saturated fat), 16mg cholesterol, 463mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 8g protein.


  1. In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into the crab mixture. Cover and refrigerate until serving. Yield: 4-6 servings.
Originally published as Crab and Pea Salad in Quick Cooking July/August 1999, p8

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ClydeWoman User ID: 7322761 224720
Reviewed Apr. 12, 2015

"I love the unique and flavorful addition of crab and bacon to this pea salad but I substitute the onion powder with a tablespoon of minced red onion and add a splash of red-wine vinegar and some black pepper."

vhindel User ID: 981170 73012
Reviewed Feb. 2, 2010

"This was great as is, but I also tried it with snow crab instead or the imitation crab--which I think I liked even better."

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