*  Exported from  MasterCook  *

              BLACK-EYED PEA-CRAB SALAD WITH RUBY GRAPEFRUI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans                            Fish and se
                Herbs                            Salads
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Fresh thyme -- chopped
   1       t            Fresh marigold mint or
                        Tarragon -- chopped
   1       t            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.
  
  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. " Entered into MasterCook by
  Terri Law, 8/22/96.
  
  Recipe By     : Stephan Pyles in __The New Texas
  Cuisine__
 


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