2 (6 1/2 oz.) cans crab
2 c. frozen peas, thawed
2 c. cooked rice
1 c. celery, diced
1 tsp. salt
1/2 tsp. curry powder
2/3 c. mayonnaise
Crisp salad greens

In medium bowl, separate crab pieces, removing membrane. Add remaining ingredients, except salad greens. Mix gently to combine. Refrigerate, covered, for 1 hour. Serve on salad greens.