• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Black-Eyed Pea-Crab Salad with Ruby Grapefruit

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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.

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