FABIENNE'S 'BLACK-EYED' CRAB CAKES

Fabienne's 'Black-Eyed' Crab Cakes image

Black-eyed peas replace the traditional crackers or breadcrumbs in this recipe. The delicate flavor from the peas help bring out the crab's savory taste. There's no need to add lemon juice to these cakes: the zest ties the seasonings together. This is definitely a winning recipe: a must try!

Provided by Fabienne Riesen

Categories Appetizers and Snacks Beans and Peas

Time 1h10m

Yield 12

Number Of Ingredients 12

Ingredients

1 lemon lemon, zested
1 teaspoon mustard powder
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon onion powder
¼ teaspoon cayenne pepper
⅓ cup rinsed and drained canned black-eyed peas
1 egg
1 tablespoon mayonnaise
1 (16 ounce) can crab meat, drained and chunked
⅓ cup grated Parmesan cheese
1 cup panko bread crumbs
¼ cup olive oil

Steps:

Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 7.6 g, Cholesterol 51.1 mg, Fat 7.4 g, Fiber 0.3 g, Protein 10.4 g, SaturatedFat 1.5 g, Sodium 276.7 mg, Sugar 0.2 g