Fabienne's 'Black-Eyed' Crab Cakes

Name: Fabienne's 'Black-Eyed' Crab Cakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters rinsed and drained canned black-eyed peas; 454 grams crab meat, drained and chunked; 0 teaspoons cayenne pepper; 1 egg; 1 lemon lemon, zested; 1 Tbsp mayonnaise; 1 teaspoon mustard powder; 59 milliliters olive oil; 1 teaspoon onion powder; 237 milliliters panko bread crumbs; 79 milliliters grated Parmesan cheese; 1 teaspoon seafood seasoning (such as Old Bay®)

Fabienne's 'Black-Eyed' Crab Cakes is a pescatarian recipe with 12 servings. One serving contains 122 calories, 9g of protein, and 7g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have lemon zest, mustard powder, cayenne pepper, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl.

Ingredients you will need

Seafood Seasoning

Cayenne Pepper

Mustard Powder

Onion Powder

Lemon Zest

Equipment you will use

Whisk

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.

Ingredients you will need

Parmesan

Lemon Zest

Mayonnaise

Crabmeat

Peas

Egg

Form pea mixture into 5-ounce patties.

Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides.

Ingredients you will need

Breadcrumbs

Equipment you will use

Bowl

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.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

79milliliters

rinsed and drained canned black-eyed peas 454grams

crab meat, drained and chunked 0teaspoons

cayenne pepper 1

egg 1

lemon lemon, zested 1Tbsp

mayonnaise 1teaspoon

mustard powder 59milliliters

olive oil 1teaspoon

onion powder 237milliliters

panko bread crumbs 79milliliters

grated Parmesan cheese 1teaspoon

seafood seasoning (such as Old Bay®)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.