Crab Hoppin' John

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.


4 servings (serving size: 1 1/4 cups salad and 2 tomato slices)

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 28 %
Fat 8.3 g
Satfat 1.7 g
Monofat 5.2 g
Polyfat 1.2 g
Protein 17.1 g
Carbohydrate 31.8 g
Fiber 2.2 g
Cholesterol 57 mg
Iron 2.2 mg
Sodium 470 mg
Calcium 95 mg


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


Combine all ingredients except tomato in a bowl; toss gently to coat. Serve with tomato slices.