Black-Eyed Pea Crab Salad with Ruby Grapefruit
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Trans-fat Free, Good source of fiber
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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