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


  • 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


  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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