Fabienne's 'Black-Eyed' Crab Cakes

Ingredients

• 0.3 cup black-eyed peas canned rinsed drained
• 16 ounce crab meat drained canned
• 0.3 teaspoon cayenne pepper 
• 1  eggs 
• 1  lemon zest 
• 1 tablespoon mayonnaise 
• 1 teaspoon ground mustard 
• 0.3 cup olive oil 
• 1 teaspoon onion powder 
• 1 cup panko bread crumbs 
• 0.3 cup parmesan cheese grated
• 1 teaspoon seafood seasoning old bay® (such as )

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl.
2. 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.
3. Form pea mixture into 5-ounce patties.
4. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides.
5. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
6. Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.