Seafood & Pea Salad

Tammy Raynes


This is one of those versatile recipes that you can use any kind of seafood with. This particular recipe calls for imitation crabmeat, but I've also used shrimp with it. If you use shrimp, boil them first and peel. This salad is light yet cool and refreshing on a hot, summer day. Enjoy!

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4 - 6


30 Min




1/2 c
mayonnaise or salad dressing
1/4 c
zesty italian salad dressing
2 Tbsp
grated parmesan cheese
2 c
canned black-eyed peas, rinsed
8 oz
corkscrew pasta, cooked, rinsed and drained
1 1/2 c
chopped imitation crabmeat (about 8-ozs.)
1 c
broccoli flowerets, partially cooked
1/2 c
chopped green pepper
1/2 c
chopped tomato
1/4 c
sliced green onions

Directions Step-By-Step

Combine mayonnaise, Italian dressing and cheese in large bowl; blend well.
Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions; toss gently to coat. Cover and refrigerate at least 2 hours.

About this Recipe

Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Seafood
Regional Style: Southern
Other Tag: Quick & Easy