Black-Eyed Pea Crab Salad With Grapefruit

1. 1

   Place the drained black-eyed peas in a saucepan with the ham hock broth or water, and bring to a boil.

2. 2

   Reduce the heat and simmer until tender, 45 minutes-1 hour.

3. 3

   Toward the end of the cooking time, taste the peas and season with salt.

4. 4

   Drain and set aside.

5. 5

   In a skillet, cook the bacon over medium high heat until all the fat is rendered.

6. 6

   Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs.

7. 7

   Mix together until thoroughly combined.

8. 8

   Mix together last 6 ingredients to make the grapefruit vinaigrette.

9. 9

   Combine the salad with the vinaigrette.

10. 10

    Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter.

11. 11

    Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.

* Per serving · 4 servings · Values may vary.