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!"
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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
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