Black-Eyed Pea Crab Salad with Ruby Grapefruit Recipe

Name: Black-Eyed Pea Crab Salad with Ruby Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups black-eyed peas; 1 quart ham hock; 4 slices bacon diced; 1 pound crab meat; 1 medium sweet red bell peppers diced; 1 medium sweet yellow bell peppers diced; 1 medium green bell peppers diced; 1 large purple onion; 3 whole scallions, spring or green onions sliced; 1 large tomatoes seeded and diced; 1 teaspoon thyme; 4 whole grapefruit sectioned

Servings: persons

1 1/2 cups black-eyed peas
1 quart ham hock
4 slices bacon diced
1 pound crab meat
1 medium sweet red bell peppers diced
1 medium sweet yellow bell peppers diced
1 medium green bell peppers diced
1 large purple onion
3 whole scallions, spring or green onions sliced
1 large tomatoes seeded and diced
1 teaspoon thyme
4 whole grapefruit sectioned

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 to 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
Combine the salad with the vinaigrette.
9
Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter.
10
Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.

402

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 12 ingredients. The key ingredients include: 1 1/2 cups black-eyed peas, 1 quart ham hock, 4 slices bacon diced, 1 pound crab meat, and more.

Yes, Black-Eyed Pea Crab Salad with Ruby 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 Ruby Grapefruit

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