🫙 From the Spice Rack

Black-Eyed Pea_crab Salad with Ruby Grapefruit

Name: Black-Eyed Pea_crab Salad with Ruby Grapefruit
Ingredients: 1 1/2 cups black-eyed peas (soaked overnight) -- drained; 1 quart ham hock broth or water; 1 pound 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 1/2 cups black-eyed peas (soaked overnight) -- drained 1 quart ham hock broth or water salt -- to taste 4 slices bacon -- diced 1 pound fresh lump crabmeat (Gulf Coast preferred)...

maineasy

Ingredients8 items

Ingredients

11/2 cups black-eyed peas (soaked overnight) -- drained
1quart ham hock broth or water
1poundfresh lump crabmeat (gulf coast preferred)
1medium red bell pepper -- seeded, finely diced
1medium yellow bell pepper -- seeded, finely diced
1medium green bell pepper -- seeded, finely diced
1large purple onion -- minced
3whole scallions -- thinly sliced

Directions

1
1 1/2 cups black-eyed peas (soaked overnight) -- drained 1 quart ham hock broth or water salt -- to taste 4 slices bacon -- diced 1 pound fr
2
Reduce the heat and simmer until tender, 45 minutes to 1 hour
3
Toward the end of the cooking time, taste the peas and season with salt
4
Drain and set aside
5
In a skillet, cook the bacon over medium-high heat until all the fat is rendered
6
Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs
7
Mix together until thoroughly combined
8
Combine the salad with the vinaigrette

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