Black-eyed pea-crab salad with ruby grapefruit
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Black-eyed pea-crab salad with ruby grapefruit
  Salad  
Last updated 6/12/2012 1:09:07 AM. Recipe ID 35911. Report a problem with this recipe.
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      Title: Black-eyed pea-crab salad with ruby grapefruit
 Categories: Salads
      Yield: 4 Servings
 
  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 ts Fresh thyme; chopped
      1 ts Fresh marigold mint or
           -tarragon; chopped
      1 ts 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.




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Recipe ID 35911 (Apr 03, 2005)

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