Crab Hoppin’ John

Preparation info
  • Serves

    8 to 10

    • Difficulty

      Easy

Appears in

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

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