Welcome to the Carolinas, Pim and guests!
This is the first IMBB I've participated in, and as soon as I read Pim's theme I knew exactly what I would cook: Hoppin' John. I chose this dish because it reminds me of my maternal grandfather, who was a descendant of the Gullah, slaves who ended up in the Carolina Lowcountry. My granddad was a Presbyterian preacher who spoke with a geechee accent. Hoppin' John may have gotten its name from the way people used to invite each other over to their homes in the Carolinas: "Hop in, John!" Also Hoppin' John is supposed to bring you good luck for the year if you eat it on New Year's Day.
The dish itself is a mixture of rice and black-eyed peas and usually has some pork in it. The version I've chosen is more like a salad and is perfect for summer eating-- this came from Cooking Light magazine and features crab. Yum! All I need is a glass of sweet tea with lemon...
Crab Hoppin' John
1 1/2 cups cooked long-grain rice
1 cup fresh or frozen black-eyed peas, cooked
1/2 cup chopped red onion
1/2 cup chopped celery
1/3 cup fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
Dash of hot sauce
8 tomato slices
Combine all ingredients except tomato in a bowl; toss gently to coat. Serve with tomato slices.