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Pea and Crab Salad

The rhythms of life have changed so much that the idea of shelling peas for a weeknight meal is pretty much out of the question. That’s why it’s so delightful that grocers now stock fresh spring peas, out of the pod, bright and not too starchy. Combine them with crab to make a fast and quite tasty salad in less time than it would have taken to shell the peas.
Yield: 4
Cook Time: 15 minutes
Ingredients
  • Salt and ground black pepper
  • 1 1/2 cups shelled fresh peas (or use frozen)
  • 1 medium onion, preferably white, finely chopped
  • 1/2 red or yellow bell pepper, or a combination, minced
  • 6 to 8 ounces fresh cooked crabmeat
  • 3 tablespoons extra virgin olive oil, or to taste
  • Freshly squeezed lemon juice to taste
  • 4 iceberg lettuce leaves or 16 endive leaves, washed and dried, optional
  • Shredded basil or chopped parsley leaves for garnish
Directions
Bring a small pot of water to a boil and salt it. Poach peas in water until bright green, about 30 seconds, and remove with a slotted spoon; drain and cool for a few minutes. If you would like a milder flavor, poach onions for 15 seconds, and remove with a slotted spoon; drain and cool for a few minutes.

In a bowl, combine peas, onion, bell pepper, crab, olive oil, lemon juice and some salt and pepper; taste and adjust seasoning as necessary. To serve, spoon into lettuce cups or on top of endive leaves; garnish and serve.
Serve With:

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