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.

How to Make It

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

You May Like

Ratings & Reviews

benician's Review

March 28, 2009
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!