Food & Cooking Recipes Ingredients Seafood Recipes Pea and Crab Salad 5.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2012 Print Rate It Share Share Tweet Pin Email Servings: 2 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 Ingredients Coarse salt ½ cup fresh snow peas, strings removed ½ cup fresh snap peas, strings removed ½ cup fresh, shelled, or frozen peas ½ cup pea tendrils 2 tablespoons rice vinegar ¼ cup extra-virgin olive oil Freshly ground pepper ½ cup jumbo lump crabmeat, picked through for shells Directions 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. 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. Rate it Print