Black-Eyed Pea Crab Salad with Ruby Grapefruit

• 1 1/2 cups black-eyed peas
• 1 quart ham hock
• 4 slices bacon diced
• 1 pound crab meat
• 1 medium sweet red bell peppers diced
• 1 medium sweet yellow bell peppers diced
• 1 medium green bell peppers diced
• 1 large purple onion
• 3 whole scallions, spring or green onions sliced
• 1 large tomatoes seeded and diced
• 1 teaspoon thyme
• 4 whole grapefruit sectioned

1. Place the drained black-eyed peas in a saucepan with the ham hock broth or water, and bring to a boil.
2. Reduce the heat and simmer until tender, 45 minutes to 1 hour.
3. Toward the end of the cooking time, taste the peas and season with salt.
4. Drain and set aside.
5. In a skillet, cook the bacon over medium-high heat until all the fat is rendered.
6. Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs.
7. Mix together until thoroughly combined.
8. Combine the salad with the vinaigrette.
9. Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter.
10. Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.

blackeyed peas, ham hock, bacon, crab meat, sweet red bell peppers, sweet yellow bell peppers, green bell peppers, purple onion, scallions, tomatoes, thyme

Taken from recipeland.com/recipe/v/black-eyed-pea-crab-salad-ruby--45964 (may not work)