CRAB CAKE WITH BLACK EYED-PEA RELISH

DHARMA BLUE

300 S. ALCANIZ ST

Brian Culleton

CRAB CAKE WITH BLACK EYED-PEA RELISH

 

Relish:

1 cup black-eyed peas

Diced onion

Diced pepper

Salt and pepper to taste

3 parts olive oil to 1 part vinegar

Chopped parsley

 

Cook peas until tender, then cool. Add all ingredients in a bowl and mix well.

 

Crab Cake:

1 lb. lump crab

Creole mustard

4 Tbsp. mayonnaise

1 ¼ cup Panko breadcrumbs, divided

Parsley and green onion

 

Combine mustard, mayonnaise, parsley and green onion. Gently fold in crab meat and half of Panko. Make into patties and roll in remainder Panko breadcrumbs. Cook in sauté pan with small amount of olive oil until brown.