Black-Eyed Pea-crab Salad With Ruby Grapefruit
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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)
   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      teaspoon      fresh thyme -- chopped
   1      teaspoon      fresh marigold mint or tarragon -- chopped
   1      teaspoon      fresh chervil -- chopped
   1      cup           grapefruit vinaigrette -- (separate recipe)
   4      whole         ruby grapefruit -- (peeled), sections
                        -- removed
   8      whole         fresh cilantro sprigs -- for garnish
 

Preparation:

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.