Black-Eyed Pea Crab Salad with Ruby Grapefruit
Submitted by jec
Black-eyed peas simmered in ham hock broth, tossed with sweet crabmeat, crispy bacon, tri-color bell peppers, and fresh herbs, then ringed with juicy ruby grapefruit sections. Southern elegance on a platter.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is the kind of salad that makes people stop and stare before they even pick up a fork. Black-eyed peas cooked tender in smoky ham hock broth get tossed with a full pound of crabmeat, rendered bacon, and a confetti of red, yellow, and green bell peppers.
The ruby grapefruit sections arranged around the edge aren’t just for looks. Their bright, citrusy bite cuts right through the richness of the crab and bacon, bringing the whole plate into balance.
It’s Southern cooking dressed up for company, but every bit as soulful as the classics that inspired it.
Chef Tips
- Simmer the black-eyed peas in ham hock broth if you have it. The smoky, porky depth it adds is worth the extra step. Plain water works in a pinch, but you’ll miss that layer of flavor.
- Render the bacon until truly crisp. Soggy bacon disappears into this salad. Crispy bacon gives every bite a salty crunch.
- Toss the salad with the vinaigrette just before serving so the vegetables stay bright and the peas don’t get waterlogged.
- Section the grapefruit over a bowl to catch the juice. A squeeze of that juice into the vinaigrette ties the citrus flavor through the whole dish.
Ingredients
Directions
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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