Crab Meat Salad with Water Chestnuts

written by Julie Cohn

This Crab Meat Salad with Water Chestnuts was one of my mother-in-laws best recipes, a real family favorite.  The water chestnuts compliment the crab nicely, adding a nice crunch, and the peas give the salad a touch of sweetness – it is so addictive!   One of the best things about this dish is that it makes a great side dish, main dish, or even appetizer with crackers, and you can serve it as a summer picnic dish or winter game day snack –  it is so versatile!   Want to fancy it up a little?  Serve this in a hollowed out tomato for a spring luncheon!

Crab Meat Salad with Water Chestnuts

  • 1/2 lb. Flaked Crab Meat or 1/2 – 3/4 lb. Imitation Crab Meat
  • 1 16 oz. Package of Frozen Peas, thawed
  • 1 can of Sliced Water Chestnuts
  • 1 Stalk Green Onion
  • 1 tsp. Onion Powder
  • 2 Tbsp. Mayonnaise
  • Salt and Pepper to Taste

Place the crab meat in a mixing bowl.  Make certain it is well shredded/broken apart in the bowl.  Add the peas and stir together.  Cut the water chestnut slices in quarters and add to the bowl.  Thinly chop the green onion, and add to crab meat mixture.  Blend the onion powder and mayonnaise into the bowl, and toss together until everything is coated.  Add salt and pepper to taste.  Place the mixture in the refrigerator for at least two hours before serving, as the salad tastes better after sitting.


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