Recipe: Pea and Crab Salad

By on July 11, 2019

Pea and Crab Salad
Pea and Crab Salad

Drum roll please! The up-and-coming, favorite crop is…peas! Click here for more about the tiny vegetable that has gained popularity this season.

Be sure to grab your produce and ingredients at the local farmers market or neighborhood grocery store and look for the Got To Be NC sticker to support N.C. farmers.

INGREDIENTS

1 pound sugar snap peas, stems and strings removed
1 pound bag frozen green peas
1/2 pound fresh lump crab meat
1/2 cup orzo, cooked and cooled
1/4 cup red onion, thinly sliced
1/4 cup mint leaves, slivered
3 tablespoons olive oil
3/4 cup feta, crumbled
Salt and fresh ground pepper to taste

DIRECTIONS

Bring a large saucepan of lightly salted water to a boil; add sugar snaps and peas. When water returns to a boil, cook 1 to 2 minutes, until sugar snaps are crisp tender. Drain in a colander; refresh under cold water, drain again and blot with a paper towel.

Place peas in a large bowl with remaining ingredients; toss to coat. Season as needed.

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Posted in: In the Kitchen