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Using ingredient ham hock broth
Blackeyed Pea Crabmeat Gorditas With Vinaigrette
2
bell pepper (yellow)
1
poblano pepper
1
onion (red minced)
1
tomato seeded
950
ml
ham hock broth
300
gr
blackeyed peas soaked overnight
260
gr
gulf coast lump crabmeat shell (fresh)
240
ml
vinaigrette see recipe
3
gr
chervil (chopped fresh)
4
slices
bacon (diced)