Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*

This Stephan Pyles classic brings New Southwestern cuisine home. Black-eyed peas slow-simmered in ham hock broth form the backbone, giving the salad a savory, porky depth that ordinary pea cooking can’t touch. Sweet crabmeat gets folded in once everything cools, keeping its delicate texture intact.

The peppers do most of the flavor work. Red and yellow bells bring sweetness, poblano adds gentle green heat, and red onion sharpens the whole mix. Diced bacon rendered crispy gets tossed in for smoky punctuation in every bite.

Fresh mint and chervil might sound like unusual companions for black-eyed peas, but that’s the Pyles signature: South meets Southwest with a classical French finish. The herbs lift what would otherwise be a heavy dish into something bright and unexpected.

Let the mixed salad rest at room temp for 30 minutes before serving. The beans absorb the vinaigrette, the herbs release their oils, and the flavors integrate. Spoon onto warm corn cakes, crisp tortillas, or pile over a bed of greens.

Chef Tips

• Soak the black-eyed peas overnight; this cuts cooking time dramatically and gives even texture
• If you can’t find ham hock broth, simmer store-bought chicken broth with a smoked ham hock for 45 minutes
• Pick through the crab twice for shells; nothing ruins a salad like a hidden shard
• Use a light lemon or sherry vinaigrette; heavy dressings mask the crab’s sweetness
• Make the salad up to 4 hours ahead and chill; flavors get better, not worse

Variations

• Swap the crab for lump lobster or cooked shrimp
• Add a handful of corn kernels for sweetness and bite
• Use pancetta in place of bacon for an Italian lean