Recipe by FabienneRiesen
"Black-eyed peas replace the traditional crackers or breadcrumbs in this recipe. The delicate flavor from the peas help bring out the crab's savory taste. There's no need to add lemon juice to these cakes: the zest ties the seasonings together. This is definitely a winning recipe: a must try!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
seafood seasoning (such as Old Bay®)
rinsed and drained canned black-eyed peas
1 (16 ounce) can
crab meat, drained and chunked
grated Parmesan cheese
panko bread crumbs
It's really different, but I was trying to find a Crab Cake without mayo. This was it, the taste is not for everyone just the same neither is mayo. I liked it enough to say I want to try it with frozen black eyed peas cooked my way.
* Percent Daily Values are based on a 2,000 calorie diet.
Fabienne's 'Black-Eyed' Crab Cakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 66
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Delicious, homemade crab cakes that come together quickly.
See how to make a cakes recipe that really shows off quality crabmeat.
These crab cakes are simple to make, but rich and memorable.