Hoppin John In The Summertime Recipes

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HOPPIN' JOHN IN THE SUMMERTIME

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.

Provided by Kris Swiggum

Categories     Crab Salad

Time 35m

Yield 4

Number Of Ingredients 12



Hoppin' John in the Summertime image

Steps:

  • 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.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 34.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 6 g, Protein 21 g, SaturatedFat 0.8 g, Sodium 541.9 mg, Sugar 3.5 g

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

HOPPIN' JOHN IN THE SUMMERTIME

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.

Provided by Kris Swiggum

Categories     Crab Salad

Time 35m

Yield 4

Number Of Ingredients 12



Hoppin' John in the Summertime image

Steps:

  • 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.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 34.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 6 g, Protein 21 g, SaturatedFat 0.8 g, Sodium 541.9 mg, Sugar 3.5 g

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

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