<-----googlescript--->

Black-Eyed Pea-Crab Salad with Ruby Grapefruit



  • Prep Time: N/A
  • Cooking Time: N/A

Black-Eyed Pea-Crab Salad with Ruby Grapefruit

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.

Ingredients:

1 1/2 c Black-eyed peas (soaked
-overnight); drained
1 qt Ham hock broth or water
Salt; to taste
4 sl Bacon; diced
1 lb Fresh lump crabmeat (Gulf
-Coast preferred)
1 md Red bell pepper; seeded,
-finely diced
1 md Yellow bell pepper; seeded,
-finely diced
1 md Green bell pepper; seeded,
-finely diced
1 lg Purple onion; minced
3 Whole scallions; thinly
-sliced
1 lg Tomato; seeded and diced
1 ts Fresh thyme; chopped
1 ts Fresh marigold mint or
-tarragon; chopped
1 ts Fresh chervil; chopped
1 c Grapefruit Vinaigrette
-(separate recipe)
4 Whole ruby grapefruit
-(peeled); sections removed
8 Whole fresh cilantro
-sprigs; for garnish

Serves:

4 Servings

Flag as inappropriate