Crab Hoppin’ John

Name: Crab Hoppin’ John
Yield: Serves 8 to 10
Cuisine: United States
Ingredients: salt and freshly ground black pepper to taste; ¼ cup chopped parsley or another fresh herb of your choice; 2 cups fresh or frozen black-eyed peas; 1 cup water; 2 celery ribs, finely chopped (about ½ cup); juice of 2 lemons; 1 pound cooked crabmeat; ½ cup lightly flavored oil, such as safflower; 3 cups cooked long-grain white rice; 1 medium onion, finely chopped (about ¾ cup)

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

This delightful salad of crab, peas, and rice is a perfect summer lunch when served with vine-ripened tomatoes. If you live where you can get live crabs, you can pick the meat from a dozen large, cooked crabs to provide the pound of crabmeat.

Ingredients

2 cups fresh or frozen black-eyed peas
1 cup water
juice

Americas
United States
Charleston
Lunch
Pescatarian
Gluten-free
Summer

Method

Place the peas and water in a small saucepan and bring to a simmer. Simmer the peas, uncovered, until almost all the water is absorbed, about 30 minutes. They should no longer taste starchy. Set aside to cool. The rest of the water will be absorbed in cooling.

Add the lemon juice to the crabmeat, tossing it lightly, breaking it up, and checking it carefully for stray pieces of shell. Ad