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Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*

 

14

Yield

6

servings

Prep

50

min

Cook

70

min

Ready

120

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 ½ cups black-eyed peas
soaked overnight, and drained
1 quart ham hock
broth
*
1 x salt
to taste
*
4 slices bacon
diced
1 pound crab meat
shell and cartilage removed
*
1 medium sweet red bell peppers
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 tomatoes
seeded and diced
1 teaspoon mint leaves
to taste
*
1 teaspoon chervil
fresh
*
1 cup vinaigrette
*

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 9025% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 133mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 25% Vitamin C 55%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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