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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Hoppin' John, a humble dish of slow-cooked black-eyed peas, is thought by some to the the national dish of the Lowcountry. In this version, we've substituted fresh crabmeat for the pork and transformed it into a main-dish salad. Ingredients:
1 1/2 cups cooked long-grain rice |
1 cup fresh or frozen black-eyed peas, cooked |
1/2 cup chopped red onion |
1/2 cup chopped celery |
1/3 cup fresh lemon juice |
2 tablespoons chopped fresh parsley |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 pound lump crabmeat, shell pieces removed |
dash of hot sauce |
8 (1/4-inch-thick) slices tomato |
Directions:
1. Combine all ingredients except tomato in a bowl; toss gently to coat. Serve with tomato slices.
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