Peanut-crusted Crab Cakes |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 10 |
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Chunky crab cake with a Southern embellishment and extra crunch from the peanut coating. One of my old favorites from Aug 2004 Better Homes. Ingredients:
1/4 cup chopped onion |
1 tbsp. butter |
1/3 cup finely shredded carrots |
1/2 cup cracker meal |
1 egg |
1/4 cup mayonnaise |
1 tbsp. yellow mustard |
1 tsp. old bay seasoning |
1 lb. fresh lump crab meat |
1/3 cup finely chopped honey-roasted peanuts |
1/2 cup peanut oil |
Directions:
1. In a medium skillet cook onions 3 to 5 minutes or until tender. In a large mixing bowl combine onion, carrots, 1/4 cup cracker meal, egg, mayonnaise, mustard, and Old Bay. Add crabmeat. Mix well with hands.
2. Line a baking sheet with wax paper. Set aside. In a shallow dish or pie plate combine finely chopped nuts and remaining 1/4 cup of cracker meal. Mound about 1/3 cup of crab mixture on top of the cracker mixture. Place crab cake on the prepared baking sheet. Repeat with remaining crab mixture and crumb mixture. Cover crab cakes with another piece of waxed paper; chill in refrigerator for 1 to 2 hours.
3. In a large skillet heat peanut oil until hot. Cook crab cakes, half at a time, over medium heat for 6 to 8 minutes or until golden brown, turning halfway through cooking. Add additional oil during cooking, if necessary. Drain on paper towels.
4. These are some good crab cakes!
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