Crunchy Crab Salad Recipe

Read Reviews
1 1 1
Publisher Photo
In Rupert, Idaho, Stephanie Hamilton frequently serves this cool salad at home and at social functions. "It's super simple to make and has a unique taste that's delicious," she assures.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 package (10 ounces) frozen peas, thawed
  • 1 cup chopped celery
  • 1 small onion, chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon curry powder
  • 1 can (3 ounces) chow mein noodles
  • 1/2 cup slivered almonds

Nutritional Facts

1 cup: 400 calories, 31g fat (4g saturated fat), 35mg cholesterol, 504mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 12g protein.


  1. In a large bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds. Yield: 6 servings.
Originally published as Crunchy Crab Salad in Quick Cooking November/December 2003, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Crunchy Crab Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
parksville User ID: 1598935 90435
Reviewed Nov. 1, 2011

"We liked everything about this salad except for the dressing, which we didn't care for at all. If we make it again we'd try a different salad dressing."

Loading Image