2 (6 1/2 oz.) cans white crabmeat
1 c. cooked black-eyed peas
1 c. cooked rice
1/2 tsp. salt
1/4 tsp. curry powder
1/4 c. mayonnaise

Rinse crabmeat in cold water. Combine all ingredients with the crabmeat, blending gently so as not to mash the peas. Cover and refrigerate until chilled. Serve on lettuce with tomato wedges.