Black-Eyed Pea_Crab Salad with Ruby Grapefruit

* Exported from MasterCook Mac *

Black-Eyed Pea_Crab Salad with Ruby Grapefruit

Recipe By : Stephan Pyles in ___The New Texas Cuisine___
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Fish and Seafood
Herbs, Fresh Salads
Salads, Seafood Texas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups black-eyed peas (soaked overnight) -- drained
1 quart ham hock broth or water
salt -- to taste
4 slices bacon -- diced
1 pound fresh lump crabmeat (Gulf Coast preferred)
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 whole scallions -- thinly sliced
1 large tomato -- seeded and diced
1 teaspoon fresh thyme -- chopped
1 teaspoon fresh marigold mint or tarragon -- chopped
1 teaspoon fresh chervil -- chopped
1 cup Grapefruit Vinaigrette (separate recipe)
4 whole ruby grapefruit (peeled) -- sections removed
8 whole fresh cilantro sprigs -- for garnish

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.

[Formatted to MasterCook by Terri Law on 8/22/96. Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]

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."

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