Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)* Recipe

Name: Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups black-eyed peas soaked overnight, and drained; 1 quart ham hock broth; 1 x salt to taste; 4 slices bacon diced; 1 pound crab meat shell and cartilage removed; 1 medium sweet red bell peppers seeded, finely diced; 1 medium sweet yellow bell peppers seeded, finely diced; 1 medium poblano peppers seeded, finely diced; 1 small red onion minced; 3 each scallions, spring or green onions thinly sliced; 1 medium tomatoes seeded and diced; 1 teaspoon mint leaves to taste; 1 teaspoon chervil fresh; 1 cup vinaigrette

Servings: persons

1 1/2 cups black-eyed peas soaked overnight, and drained
1 quart ham hock broth
1 x salt to taste
4 slices bacon diced
1 pound crab meat shell and cartilage removed
1 medium sweet red bell peppers seeded, finely diced
1 medium sweet yellow bell peppers seeded, finely diced
1 medium poblano peppers seeded, finely diced
1 small red onion minced
3 each scallions, spring or green onions thinly sliced
1 medium tomatoes seeded and diced
1 teaspoon mint leaves to taste
1 teaspoon chervil fresh
1 cup vinaigrette

1
Place the drained black-eyed peas in a large saucepan with the hame hock broth and bring to a boil.
2
Reduce the heat and simmer for 45 to 60 minutes or until tender.
3
Toward the end of the cooking time, taste the peas and season with salt as needed.
4
Drain the peas, cool, and set aside.
5
Cook the bacon over medium-high heat in a large skillet until all of the fat is rendered and the bacon is crispy brown.
6
Drain the bacon on paper towels, then dice.
7
Combine the bacon, crabmeat, bell peppers, poblano pepper, onion, scallions, tomato, mint, chervil and drained peas in a large bowl.
8
Add the Vinaigrette, stirring just to combine.
9
Let stand at room temperature for about 30 minutes to allow the flavors to meld.

295

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 14 ingredients. The key ingredients include: 1 1/2 cups black-eyed peas soaked overnight, and drained, 1 quart ham hock broth, 1 x salt to taste, 4 slices bacon diced, and more.

Yes, Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)* falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*

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