| 1 1/2 | c | Black-eyed peas (soaked overnight); drained |
| 1 | qt | Ham hock broth or water |
| | Salt; to taste |
| 4 | sl | Bacon; diced |
| 1 | lb | Fresh lump crabmeat (Gulf Coast preferred) |
| 1 | md | Red bell pepper; seeded, finely diced |
| 1 | md | Yellow bell pepper; seeded, finely diced |
| 1 | md | Green bell pepper; seeded, finely diced |
| 1 | lg | Purple onion; minced |
| 3 | | Whole scallions; thinly sliced |
| 1 | lg | Tomato; seeded and diced |
| 1 | ts | Fresh thyme; chopped |
| 1 | ts | Fresh marigold mint or tarragon; chopped |
| 1 | ts | Fresh chervil; chopped |
| 1 | c | Grapefruit Vinaigrette (separate recipe) |
| 4 | | Whole ruby grapefruit (peeled); sections removed |
| 8 | | Whole fresh cilantro sprigs; for garnish |
