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.
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
How to Make It
Combine all ingredients except tomato in a bowl; toss gently to coat. Serve with tomato slices.
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This is a family favorite and I make it regularly to rave reviews. I follow the recipe exactly except for I often use canned black-eyed peas rather than frozen. Quick and easy, this makes a great dinner on a summer evening with a nice glass of wine!