*  Exported from  MasterCook Mac  *

             Black-Eyed Pea_Crab Salad with Ruby Grapefruit

Recipe By     : Stephan Pyles in ___The New Texas Cuisine___
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans and Legumes                Fish and Seafood
               Herbs, Fresh                     Salads
               Salads, Seafood                  Texas

 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

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.

[Formatted to MasterCook by Terri Law on 8/22/96.  Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]

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."

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