Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*
Yield
6 servingsPrep
50 minCook
70 minReady
120 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
black-eyed peas
soaked overnight, and drained |
|
| 0.9 | l |
ham hock
broth |
*
|
| 1 | x |
salt
to taste |
*
|
| 4 | slices |
bacon
diced |
|
| 453.6 | g |
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 |
|
| 5 | ml |
mint leaves
to taste |
*
|
| 5 | ml |
chervil
fresh |
*
|
| 237 | ml |
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.
