Slow Cooker

Fabienne's 'Black-Eyed' Crab Cakes


  • 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
  • 1egg
  • 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

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

    Source: Read Full Article