Prep Time::20 mins
Cook Time::20 mins
Additional Time::30 mins
Total Time:: 1 hr 10 mins
Servings::12
Yield::12 servings
Ingredients
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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
Directions
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.
Cook's Note:
Do not turn the crab cakes over until they are browned otherwise they will break. These crab cakes do not need any accompanying sauce. Their flavor is outstanding!
Editor's Note:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.