Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*

• 1 1/2 cups black-eyed peas soaked overnight, and drained
• 1 quart ham hock broth
• 1 x salt to taste
• 4 slices bacon diced
• 1 pound crab meat shell and cartilage removed
• 1 medium sweet red bell peppers seeded, finely diced
• 1 medium sweet yellow bell peppers seeded, finely diced
• 1 medium poblano peppers seeded, finely diced
• 1 small red onion minced
• 3 each scallions, spring or green onions thinly sliced
• 1 medium tomatoes seeded and diced
• 1 teaspoon mint leaves to taste
• 1 teaspoon chervil fresh
• 1 cup vinaigrette

1. Place the drained black-eyed peas in a large saucepan with the hame hock broth and bring to a boil.
2. Reduce the heat and simmer for 45 to 60 minutes or until tender.
3. Toward the end of the cooking time, taste the peas and season with salt as needed.
4. Drain the peas, cool, and set aside.
5. Cook the bacon over medium-high heat in a large skillet until all of the fat is rendered and the bacon is crispy brown.
6. Drain the bacon on paper towels, then dice.
7. Combine the bacon, crabmeat, bell peppers, poblano pepper, onion, scallions, tomato, mint, chervil and drained peas in a large bowl.
8. Add the Vinaigrette, stirring just to combine.
9. Let stand at room temperature for about 30 minutes to allow the flavors to meld.

blackeyed peas soaked overnight, salt, bacon, crab meat, sweet red bell peppers, sweet yellow bell peppers, peppers, red onion, scallions, tomatoes, mint, chervil fresh, vinaigrette

Taken from recipeland.com/recipe/v/blackeyed-pea-crabmeat-gorditas-44551 (may not work)