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Crab and Pea Salad

"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


  • 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


  • In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into the crab mixture. Cover and refrigerate until serving.
Nutrition Facts
3/4 cup: 242 calories, 18g fat (3g saturated fat), 16mg cholesterol, 463mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 8g protein.

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Average Rating:
  • ClydeWoman
    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.

  • Pinny
    Aug 11, 2011

    No comment left

  • vhindel
    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.

  • lmartinson
    May 28, 2007

    No comment left

  • carriemccabe
    Sep 13, 2006

    No comment left