Black-Eyed Pea Crab Salad With Grapefruit Recipe

Name: Black-Eyed Pea Crab Salad With Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups black-eyed peas, drained (soaked overnight); 1 quart ham hock broth or 1 quart water; salt, to taste; 4 slices bacon, diced; 1 lb fresh lump crabmeat; 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 scallions, thinly sliced; 1 large tomatoes, seeded and diced; 1 teaspoon fresh thyme, chopped; 1 teaspoon of fresh mint or 1 teaspoon tarragon, chopped; 1 teaspoon fresh chervil, chopped; 4 red grapefruits, sections removed (peeled); 8 fresh cilantro stems, for garnish; ½ cup fresh grapefruit juice; ½ cup walnut oil; 4 teaspoons Dijon mustard; 2 teaspoons minced garlic; salt, to taste; fresh ground black pepper, to taste

Servings: persons

1 ½ cups black-eyed peas, drained (soaked overnight)
1 quart ham hock broth or 1 quart water
salt, to taste
4 slices bacon, diced
1 lb fresh lump crabmeat
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 scallions, thinly sliced
1 large tomatoes, seeded and diced
1 teaspoon fresh thyme, chopped
1 teaspoon of fresh mint or 1 teaspoon tarragon, chopped
1 teaspoon fresh chervil, chopped
4 red grapefruits, sections removed (peeled)
8 fresh cilantro stems, for garnish
½ cup fresh grapefruit juice
½ cup walnut oil
4 teaspoons Dijon mustard
2 teaspoons minced garlic
salt, to taste
fresh ground black pepper, to taste

1
Place the drained black-eyed peas in a saucepan with the ham hock broth or water, and bring to a boil.
2
Reduce the heat and simmer until tender, 45 minutes-1 hour.
3
Toward the end of the cooking time, taste the peas and season with salt.
4
Drain and set aside.
5
In a skillet, cook the bacon over medium high heat until all the fat is rendered.
6
Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs.
7
Mix together until thoroughly combined.
8
Mix together last 6 ingredients to make the grapefruit vinaigrette.
9
Combine the salad with the vinaigrette.
10
Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter.
11
Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 ½ cups black-eyed peas, drained (soaked overnight), 1 quart ham hock broth or 1 quart water, salt, to taste, 4 slices bacon, diced, and more.

Yes, Black-Eyed Pea Crab Salad With Grapefruit falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea Crab Salad With Grapefruit

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