Crab & Pea Salad

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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

Ingredients:
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

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Instructions:
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!

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