BLACK EYED PEA CRABMEAT CITRUS SALAD
Source of Recipe
NET
List of Ingredients
Black-Eyed Pea Crabmeat Citrus Salad
Serves 12
Ingredients
3 cups black-eyed peas, soaked overnight and drained
2 quarts ham hock broth or water
salt to taste
8 slices bacon, chopped
2 pounds fresh crabmeat
2 medium red bell peppers, seeded and diced
2 medium yellow bell peppers, seeded and diced
2 medium green bell peppers, seeded and diced
2 large purple onions, minced
6 whole scallions, sliced
2 large tomatoes, seeded and diced
2 tsp. fresh thyme, chopped
2 tsp. fresh tarragon, chopped
2 tsp. fresh chervil, chopped
8 whole ruby grapefruit, peeled and sectioned
12 fresh cilantro sprigs
Directions
Bring to a boil the ham hock broth (or water) and drained black-eyed peas. Reduce heat then simmer until peas are tender, 45 minutes to one hour. Season the peas with salt and pepper to taste. Drain and set aside.
Cook bacon in a skillet over medium heat until all fat is rendered, then remove from heat and place into another bowl with crabmeat, all the veggies, black-eyed peas, and the herbs. Mix until combined.
Place salad into a salad bowl or deep serving dish, garnishing with grapefruit slices and sprigs of cilantro.
Recipe
|
|
member logon
