Black-Eyed Pea-Crab Salad With Ruby Grapefrui

* Exported from MasterCook *

BLACK-EYED PEA-CRAB SALAD WITH RUBY GRAPEFRUI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Fish and se
Herbs Salads
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Black-eyed peas (soaked
Overnight) -- drained
1 qt Ham hock broth or water
Salt -- to taste
4 sl Bacon -- diced
1 lb Fresh lump crabmeat (Gulf
Coast preferred)
1 md Red bell pepper -- seeded,
Finely diced
1 md Yellow bell pepper -- seeded
Finely diced
1 md Green bell pepper -- seeded,
Finely diced
1 lg Purple onion -- minced
3 Whole scallions -- thinly
Sliced
1 lg Tomato -- seeded and diced
1 t Fresh thyme -- chopped
1 t Fresh marigold mint or
Tarragon -- chopped
1 t Fresh chervil -- chopped
1 c 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.

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. " Entered into MasterCook by
Terri Law, 8/22/96.

Recipe By : Stephan Pyles in __The New Texas
Cuisine__



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