This is not really a recipe, but rather the simple combination of complements. It was light, delicious and fresh crab is a rare treat at home in Idaho. What a chore to get the meat! But there is a reason we do the work. Aurelia is especially fond of it and I spent a half hour cracking open crab legs for her appetite and this perfect salad. Peas are a spring veg, but they are one that survive surprisingly well freezing. If you use frozen peas, just thaw them out in hot water for a couple minutes, drain, and rinse under cold water before using.
Crab & Pea Salad
3/4 cup crab meat
Juice from 1 lemon (about 2 Tbs)
1 tsp olive oil
1 Tbs onion, finely chopped
1 cup peas
2 Tbs parmesean cheese
2 cups spinach or spring greens
pinch crushed red chili pepper
salt and fresh ground pepper to taste
Mix the crab meat with the peas, lemon juice, onion, olive oil, chili pepper, salt, and pepper. In a serving bowl, put the spinach, top with the crab and pea mixture, and sprinkle on the parmesean. That’s it!