Memorial Day is the official opening of summer and fresh peas are a sure sign that early summer has arrived, which must mean that Garden Pea Salad makes the ideal side for a Memorial Day cookout. This is a new twist on an old favorite. Enjoy!
Garden Pea Salad with Crab, Bacon and Eggs
2 cups fresh or fresh frozen peas, thawed
1 to 1 1/2 cups imitation crab meat, cut into 1/2″ pieces
1/4 cup green onion, chopped
1/3 cup bacon, crisp and crumbled
1/4 cup celery or green bell pepper, finely chopped
1/2 cup mozzarella, cut into 1/2″ cubes or shaved
3 boiled eggs, chilled, peeled and coarsely crumbled
Dressing
4 to 5 tablespoons mayonnaise
1/2 teaspoon sugar
Pinch of dried mint leaves or tarragon
Kosher salt and freshly ground pepper to taste
Garnish with black olives or additional eggs, if desired.
In a large bowl, toss together peas, imitation crab meat, green onions, bacon, celery and mozzarella cubes; set aside. Dressing: combine mayonnaise, sugar, mint leaves, salt and pepper in a separate bowl; thin mayonnaise mixture with 1 to 2 tablespoons milk, if needed.
Pour dressing over pea salad; toss until well coated. Gently fold in boiled eggs. Adjust seasonings to taste. Refrigerate for 4 hours before serving. Garnish as desired.
Yield: 6 to 8 servings
Cook’s Note: Tiny salad shrimp or 1/2″ cubes of lean ham can be used in place of crab.
