Real Recipes From Real Home Cooks ®

seafood & pea salad

a recipe by
Tammy Raynes
Natchitoches, LA

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!

serves 4 - 6
prep time 30 Min
method Refrigerate/Freeze

Ingredients For seafood & pea salad

  • 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

How To Make seafood & pea salad

  • 1
    Combine mayonnaise, Italian dressing and cheese in large bowl; blend well.
  • 2
    Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions; toss gently to coat. Cover and refrigerate at least 2 hours.