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RECIPE # 3906 BLACK-EYED PEA DIP WITH CRAB October 17, 2006

RECIPE # 3906 BLACK-EYED PEA DIP WITH CRAB October 17, 2006

CREATED Oct 16, 2006

Chef Justin Byler / City Limts Bakery & Cake

Black-Eyed Pea Dip with Crab

1 (16 oz) can black-eyed peas

1 (16 oz) can field peas

1 (16 oz) can shoe peg corn

1/4 c red bell pepper diced

1/4 c red onion diced

1 t salt

1 t Dijon mustard

1 t pepper

1 T red wine vinegar

1 T Tabasco

1 T honey

6 oz Mayonnaise

1/2 lb lump crab meat

Drain and rinse the black-eyed peas, field peas and corn.  Mix all ingredients in a bowl and refrigerated until needed.  Serve with corn chips or toasted pita chips.