Black-Eyed Pea Crab Salad with Ruby Grapefruit

Yields:	4 servings
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1 1/2	cups	black-eyed peas
1	quart	ham hock
4	slices	bacon	diced
1	pound	crab meat
1	medium	sweet red bell pepper	diced
1	medium	sweet yellow bell peppers	diced
1	medium	green bell pepper	diced
1	large	purple onion
3	whole	scallions, spring or green onions	sliced
1	large	tomato	seeded and diced
1	teaspoon	thyme
4	whole	grapefruit	sectioned

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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AMAZING YEAH

Reviewed by JandAmakecookies