Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*

120 minutes Prep: 50 minutes Cook: 70 minutes

61 calories per serving view nutrition facts

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1 1/2	cups	black-eyed peas	soaked overnight, and drained
1	quart	ham hock	broth
1	x	salt	to taste
4	each	bacon slices	diced
1	pound	lump crab meat	shell and cartilage removed
1	medium	sweet red bell pepper	seeded, finely diced
1	medium	sweet yellow bell peppers	seeded, finely diced
1	medium	poblano peppers	seeded, finely diced
1	small	red onion	minced
3	each	scallions, spring or green onions	thinly sliced
1	medium	tomato	seeded and diced
1	teaspoon	mint	to taste
1	teaspoon	chervil	fresh
1	cup	vinaigrette

Place the drained black-eyed peas in a large saucepan with the hame hock broth and bring to a boil.

Reduce the heat and simmer for 45 to 60 minutes or until tender.

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

Drain the peas, cool, and set aside.

Cook the bacon over medium-high heat in a large skillet until all of the fat is rendered and the bacon is crispy brown.

Drain the bacon on paper towels, then dice.

Combine the bacon, crabmeat, bell peppers, poblano pepper, onion, scallions, tomato, mint, chervil and drained peas in a large bowl.

Add the Vinaigrette, stirring just to combine.

Let stand at room temperature for about 30 minutes to allow the flavors to meld.

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Serving Size 139g

Amount per Serving

Calories 61 4% of calories from fat