Pea and Crab Salad

Pea and Crab Salad

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (12)

Rate This Recipe


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 onion powder, and 1/2 cup mayo. and 1/3 cup ranch dressing, grated black pepper. Topped the dish with grape tomatoes. Yummmmy!



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 next time. All it does it take away from the crab. I also added a few squirts of ranch dressing and a sprinkling of garlic salt and a little bit of fresh ground pepper. It's better to make this ahead of time and let it sit for a few hours to a day in order to let the flavors meld together.

More Reviews

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Crab Salad III


next recipe:

Tammy's Crab Salad