Fabienne's 'Black-Eyed' Crab Cakes Popular Recipes

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Fabienne's 'Black-Eyed' Crab Cakes

"Black-eyed peas update the traditional crackers or breadcrumbs on this recipe. The sensitive taste from the peas assist convey out the crab's savory taste. There's no need to add lemon juice to those desserts: the zest ties the seasonings collectively. This is in reality a prevailing recipe: a must try!"

Ingredients :

1 lemon lemon, zested
1 teaspoon mustard powder
1 teaspoon seafood seasoning (which includes Old Bay®)
1 teaspoon onion powder
1/four teaspoon cayenne pepper
1/3 cup rinsed and drained canned black-eyed peas
1 egg
1 tablespoon mayonnaise
1 (sixteen ounce) can crab meat, drained and chunked
1/three cup grated Parmesan cheese
1 cup panko bread crumbs
1/four cup olive oil

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H10M

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 destroy with a fork until combination is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese till blended.
Form pea mixture into five-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both facets. Place patties on a plate and refrigerate till chilled, as a minimum 30 minutes.
Heat olive oil in a skillet over medium heat; fry patties till golden brown, about 4 minutes per aspect.

Notes :

Do no longer flip the crab desserts over until they're browned otherwise they will damage. These crab cakes do no longer need any accompanying sauce. Their flavor is remarkable!
The nutrients records for this recipe includes the total quantity of the breading elements. The real amount of the breading fed on will range.

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