Hoppin' John in the Summertime recipe

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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

Nutrition Info

262.2 calories
carbohydrate: 34.5 g
cholesterol: 43.1 mg
fat: 5 g
fiber: 6 g
protein: 21 g
saturatedFat: 0.8 g
servingSize: -
sodium: 541.9 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cooked rice mix with the black-eyed peas, red onion, green pepper, crabmeat, parsley, lemon juice, olive oil, hot sauce, salt, and black pepper in a large bowl. Serve with tomato slices.

Recipe Yield

4 servings

Recipe Note

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.

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