Crab and Black-Eyed Peas Salad

    2 hours 20 minutes

    This is a quick and easy salad recipe. The combination of black-eyed peas and pasta make it very filling and tasty.

    24 people made this

    Serves: 6 

    • 1/2 cup mayonnaise
    • 1/4 cup Italian-style salad dressing
    • 2 tablespoons grated Parmesan cheese
    • 2 cups black-eyed peas, rinsed and drained
    • 250g fusilli pasta
    • 1 cup crabmeat
    • 1 cup broccoli florets, parboiled
    • 1/2 cup chopped green capsicum
    • 1/2 cup chopped tomatoes
    • 1/4 cup chopped spring onions

    Preparation:10min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on packet. Drain, rinse and set aside.
    2. In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
    3. Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours.

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    Reviews in English (21)


    Excellent taste. Not too oily, which most pasta salads are. Left out the broccoli and onions-subbed sour cream for the mayo instead (due to texture issues). You won't regret making this salad, and I don't even like black eyed peas that much. Oh also good with fresh sliced avocado as well.  -  29 Jan 2007  (Review from Allrecipes USA and Canada)


    Awesome !!! I thought of leaving the black eyed peas out at first, I did not & they gave it a unique & hearty taste. I highly recommend this, It's my famous pasta salad for family get togethers.  -  06 Aug 2011  (Review from Allrecipes USA and Canada)


    Very good way to use up left over king crab leg meat. Definitely let it sit in the refrigerator for awhile before serving. I suggest making it earlier in the day if you are serving it for dinner. The flavor is very simple. I served it on top of lettuce that was tossed with balsamic vinaigrette. If you eat it plain, you may want to season it up. I sprinkled “Emeril’s Original essence” on top of it when I ate it the next day.  -  14 Oct 2008  (Review from Allrecipes USA and Canada)