Crab Hoppin' John

1 6-1/2 can white crab meat

1 cup cooked black-eyed peas

1 cup cooked white rice

1/2 teaspoon salt

1/4 teaspoon curry powder

1/4 cup mayonnaise

Rinse crabmeat in cold water and remove any ligaments.
Combine all ingredients with the crabmeat, blending gently so as not to mash the peas.
Cover and refrigerate until chilled.
Serve on salad greens.