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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Fresh Pea and Crab Salad for your summer table

July 9th, 2010 · No Comments · Dinner, Holiday, Lunch, Snack, Vegetarian, Wine

· No Comments · Dinner, Holiday, Lunch, Snack, Vegetarian, Wine

Summer cooking without much cooking: Crabmeat salad with fresh garden peas: for appetizer, sandwich on on a salad

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Crab and Fresh Pea Salad

March 19th, 2010 · No Comments · Dinner, Low-Calorie, Lunch, Side Dishes, Vegetarian

· No Comments · Dinner, Low-Calorie, Lunch, Side Dishes, Vegetarian

Salt and ground black pepper 1 1/2 cups shelled fresh peas (or use frozen) 1 medium onion, preferably white, finely chopped 1/2 red or yellow bell pepper, or a combination, minced 6 to 8 ounces fresh cooked crabmeat

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