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Black-Eyed Pea Crab Salad With Grapefruit

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“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!”
READY IN:
9hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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