Garden Pea Salad with Crab, Bacon, Eggs

pea salad - crabs and eggsMemorial 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


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.

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