STREAMING NOW: No Reservations

Black-Eyed Pea Crab Salad With Grapefruit

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Better made ahead for the tastes to meld. Enjoy for a light summer dinner! Note: The last 6 ingredients are listed here and on Grapefruit Vinaigrette Grapefruit Vinaigrette if you want to try it separately!”
9hrs 30mins

Ingredients Nutrition


  1. 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-1 hour. Toward the end of the cooking time, taste the peas and season with salt. Drain and set aside.
  2. 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.
  3. Mix together last 6 ingredients to make the grapefruit vinaigrette.
  4. 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.
  5. Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a