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

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
Quick Test Kitchen Approved
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 bacon strips, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/4 teaspoon onion powder

Nutritional Facts

1 serving (3/4 cup) equals 242 calories, 18 g fat (3 g saturated fat), 16 mg cholesterol, 463 mg sodium, 11 g carbohydrate, 2 g fiber, 8 g 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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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."

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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