Description
A hearty Low Country stew adapts itself to a southern summer salad. I got this from my Low Country mother-in-law, who tweaked an idea from her mother’s hoppin’ john soup one year when it was just too hot.
Ingredients
- 1 ½ cups cooked long grain and wild rice mix
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- ½ cup chopped red onion
- ½ cup finely chopped green bell pepper
- ½ pound fresh crabmeat, picked over for cartilage and shell fragments
- 2 tablespoons chopped fresh parsley
- ⅓ cup fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 dash hot pepper sauce, or to taste
- salt to taste
- ¼ teaspoon black pepper
- 1 large tomato, sliced
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4