A recipe for Black-Eyed Pea Crab Salad with Ruby Grapefruit. Follow the simple recipe instructions for Black-Eyed Pea Crab Salad with Ruby Grapefruit shared by other home cooking experts.
Ingredients
1 1/2 cups black-eyed peas (soaked overnight), drained1 quart ham hock broth or water
salt, to taste
4 slices bacon, diced
1 pound fresh lump crabmeat (Gulf Coast preferred)
1 medium red bell pepper, seeded, finely diced
1 medium yellow bell pepper, seeded, finely diced
1 medium green bell pepper, seeded, finely diced
1 large purple onion, minced
3 whole scallions, thinly sliced
1 large tomato, seeded and diced
1 Tsp. fresh thyme, chopped
1 Tsp. fresh marigold mint or tarragon, chopped
1 Tsp. fresh chervil, chopped
1 cup Grapefruit Vinaigrette (separate recipe)
4 whole ruby grapefruit (peeled), sections removed
8 whole fresh cilantro sprigs, for garnish
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.
[Formatted to MasterCook by Terri Law on 8/22/96. Posted by Terri Law to the MC-Recipe List and others on 12/29/96.]
Chef's Notes: Chef Stephan Pyles of Star Canyon tells us that This easy do-ahead salad is a perfect entree for a summer lunch or picnic. Black-eyed peas crab and grapefruit may not exactly be an orthodox combination but they are all staples of Texas cookery and go well together.
