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Black-Eyed Pea Crab Salad with Ruby Grapefruit

 

40

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ cups black-eyed peas
1 quart ham hock
*
4 slices bacon
diced
1 pound crab meat
1 medium sweet red bell peppers
diced
1 medium sweet yellow bell peppers
diced
*
1 medium green bell peppers
diced
1 large purple onion
*
3 whole scallions, spring or green onions
sliced
*
1 large tomatoes
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 22521% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 569mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 58g
Vitamin A 38% Vitamin C 120%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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