Black-Eyed Pea Crab Salad with Ruby Grapefruit

1 hours Prep: 20 minutes Cook: 1 hours

182 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1 1/2	cups	black-eyed peas
1	quart	ham hock
4	slices	bacon	diced
1	pound	crab meat
1	medium	sweet red bell pepper	diced
1	medium	sweet yellow bell peppers	diced
1	medium	green bell pepper	diced
1	large	purple onion
3	whole	scallions, spring or green onions	sliced
1	large	tomato	seeded and diced
1	teaspoon	thyme
4	whole	grapefruit	sectioned

Directions

Place the drained black-eyed peas in a saucepan with the ham hock broth or water, and bring to a boil.

Reduce the heat and simmer until tender, 45 minutes to 1 hour.

Toward the end of the cooking time, taste the peas and season with salt.

Drain and set aside.

In a skillet, cook the bacon over medium-high heat until all the fat is rendered.

Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs.

Mix together until thoroughly combined.

Combine the salad with the vinaigrette.

Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter.

Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.

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Nutrition Facts

Serving Size 273g

Amount per Serving

Calories 182 9% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 101mg	34%
Sodium 384mg	16%
Total Carbohydrate 15.0g	5%
Dietary Fiber 4.0g	18%
Sugars 5.0g
Protein 26.0g	52%

Vitamin A	37%		Vitamin C	120%
Calcium	19%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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