Fabienne’s ‘Black-Eyed’ Crab Cakes

Ingredients

• 1 lemon lemon, zested
• 1 teaspoon mustard powder
• 1 teaspoon seafood seasoning (such as Old Bay)
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/3 cup rinsed and drained canned black-eyed peas
• 1 egg
• 1 tablespoon mayonnaise
• 1 (16 ounce) can crab meat, drained and chunked
• 1/3 cup grated Parmesan cheese
• 1 cup panko bread crumbs
• 1/4 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.