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  Recipe Home » Misc » Black-Eyed Pea-Crab Salad With Ruby Grapefrui
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  Black-Eyed Pea-Crab Salad With Ruby Grapefrui
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:
1 1/2 cup Black-eyed peas (soaked
Overnight) -- drained
1 qt Ham hock broth or water
Salt -- to taste
4 slice Bacon -- diced
1 lb 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 tsp Fresh thyme -- chopped
1 tsp Fresh marigold mint or
Tarragon -- chopped
1 tsp Fresh chervil -- chopped
1 cup Grapefruit Vinaigrette
(separate recipe)
4 Whole ruby grapefruit
(peeled) -- sections
Removed
8 Whole fresh cilantro sprigs
For garnish
Instructions:
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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