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Pea and Crab Salad


A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.Also try: Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes

  • Servings: 2

Source: The Martha Stewart Show, February 2011


  • Coarse salt
  • 1/2 cup fresh snow peas, strings removed
  • 1/2 cup fresh snap peas, strings removed
  • 1/2 cup fresh, shelled, or frozen peas
  • 1/2 cup pea tendrils
  • 2 tablespoons rice vinegar
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 1/2 cup jumbo lump crabmeat, picked through for shells


  1. Prepare an ice-water bath and set aside. Fill a medium saucepan with water and bring to a boil over high heat; generously salt water and return to a boil. Add snow peas and cook until just tender-crisp. Drain and transfer to ice-water bath to cool. Drain and transfer to a medium bowl. Repeat process with snap and fresh peas. Add pea tendrils to bowl with snow, snap, and fresh peas and set aside.

  2. In a small bowl, whisk together vinegar and olive oil; season with salt and pepper. Drizzle over pea salad and add crabmeat; toss to combine. Serve.

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