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Crab Hoppin' John

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

Nutrition 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

How to Make It

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