A hearty Low Country stew is transformed into a Southern summer salad. Long grain and wild rice, black-eyed peas, peppers, and fresh crabmeat are tossed in a simple lemon, olive oil, and parsley dressing.
This is the first thing to be eaten at every party, and it's sinfully easy! If you are not a big onion fan, don't be afraid. Onion is not the dominant flavor of the dish, and it adds just the right touch. Serve with crackers or cocktail toast.