Pea and Crab Salad

Pea and Crab Salad

13
LAURIE_MEINERTS 0

"Imitation crab, peas and bacon blend beautifully in this salad. A great salad to use for any holiday dinner or just for a spring salad."

Ingredients

30 m {{adjustedServings}} servings 451 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1522 mg
  • 61%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
  2. In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

13
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Brought this dish to a church pot luck last night and everyone loved it. I made a few changes. I used one pound of low sodium bacon, about a 1/4 cup of finely chopped red onion instead of the ...

I have made this without the tomatoes and it is great, especially for lunch in the summer. Serve on Hawaiian bread.

This is good although I changed some things. Only added 5 slices of bacon b/c I thought the bacon flavor would be too overwhelming and I'm glad I did, I think I will leave it out all together n...