Crab and Spring Pea Salad
Sweet crab, bacon, and fresh spring peas come together to make a light, bright appetizer.
Ingredients
- 1/3 cup mayonnaise
- 1 teaspoon dill, fresh, chopped
- 1 tablespoon lemon juice
- 8 ounces crab meat, imitation crab can be substituted
- 3 slices bacon, cooked and crumbled
- 1 cup peas, fresh or frozen and thawed
- 1/3 cup celery, sliced thin
- 1/4 cup carrots, shredded
Instructions
- In a medium bowl, whisk together the mayonnaise, dill and lemon. Add the remaining ingredients and stir gently until combined. Add salt and pepper to taste.
- Serve over lettuce with an assortment of crackers and fresh veggies. Cover remaining salad and store in the refrigerator for up to 2 days. Recipe makes 6 servings, 1/2 cup each.
Notes
The price of crab, along with many seafood items, has escalated recently. Because of this, you may choose to use imitation crab for this salad, which is just as enjoyable and more affordable. Try to use the freshest vegetables available, as they will make a crisp, crunchy salad.
Nutrition
Calories: 185kcalCarbohydrates: 5gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 28mgSodium: 477mgPotassium: 195mgFiber: 2gSugar: 2gVitamin A: 1124IUVitamin C: 14mgCalcium: 29mgIron: 1mg