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Black-eyed Pea-crab Salad With Ruby Grapefrui

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BLACK-EYED PEA-CRAB SALAD WITH RUBY GRAPEFRUI
 Categories: Beans, Fish and se, Herbs, Salads, Seafood
      Yield: 4 Servings
 
  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 ts Fresh thyme -- chopped
      1 ts Fresh marigold mint or
           Tarragon -- chopped
      1 ts 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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