Cooking Index - Cooking Recipes & IdeasBlack-Eyed Pea-crab Salad With Ruby Grapefruit Recipe - Cooking Index

Black-Eyed Pea-crab Salad With Ruby Grapefruit

Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 cups 355mlBlack-eyed peas - (soaked overnight), drained
1   Ham hock broth or water
  Salt - to taste
4   Bacon - diced
1 lb 454g / 16ozFresh lump crabmeat - (gulf coast preferred)
1   Red bell pepper - seeded, finely (medium) diced
1   Yellow bell pepper - seeded, finely (medium) diced
1   Green bell pepper - seeded, finely (medium) diced
1   Purple onion - minced (large)
3   Scallions - thinly sliced
1   Tomato - seeded and diced (large)
1 teaspoon 5mlFresh thyme - chopped
1 teaspoon 5mlFresh marigold mint or tarragon - chopped
1 teaspoon 5mlFresh chervil - chopped
1 cup 237mlGrapefruit vinaigrette - (separate recipe)
4   Ruby grapefruit - (peeled), sections removed
8   Fresh cilantro sprigs - for garnish

Recipe Instructions

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.

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."

Stephan Pyles in "The New Texas Cuisine"


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