*  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
 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
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