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Fabienne's 'Black-Eyed' Crab Cakes
Fabienne's 'Black-Eyed' Crab Cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Innovative crab cakes made with black-eyed peas for a delicious twist on a classic dish.
Ingredients:
  • 1 lemon lemon, zested
  • 1 teaspoon mustard powder
  • 1 teaspoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon onion powder
  • 0.25 teaspoon cayenne pepper
  • 0.33333334326744 cup rinsed and drained canned black-eyed peas
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 (16 ounce) can crab meat, drained and chunked
  • 0.33333334326744 cup grated Parmesan cheese
  • 1 cup panko bread crumbs
  • 0.25 cup olive oil
Instructions:
  • Combine lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper in a bowl and whisk together. Next, add black-eyed peas to the lemon zest mixture and mash with a fork until crumbly. Then, mix in the egg and mayonnaise, and gently fold in the crab meat and Parmesan cheese until well combined.
  • Shape the pea mixture into 5-ounce patties. Coat the patties with bread crumbs by pressing both sides into the crumbs in a shallow bowl. Chill the patties on a plate in the refrigerator for at least 30 minutes.
  • In a skillet, warm olive oil over medium heat, then pan-fry the patties until they achieve a beautiful golden brown color, approximately 4 minutes on each side.

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