Peanut Encrusted Crab Cakes

Peanut Crust:
1 cup salted peanuts, partially ground

Crab Cakes:
1 pound crab meat
1 egg, beaten
1/2 cup breadcrumbs
1/3 cup mayonnaise
1/3 cup chopped red onion
1 tablespoon minced jalapeno pepper
1/2 teaspoon Old Bay seasoning
1/8 teaspoon white pepper
salt to taste

Red Pepper Couli:
1 quart heavy cream
1 cup canned, chopped red peppers
1/4 teaspoon salt
1/8 teaspoon white pepper

Grind peanuts in food processor or blender, leaving half of them in finely chopped pieces. Prepare crab cakes by adding mayonnaise, breadcrumbs, onion, jalapeno pepper, beaten egg, and seasonings to large bowl. Combine and carefully fold in crabmeat, taking care not to break up any lumps. Form into 8 crab cakes. Dip both sides of crab cakes into peanuts. Place on a baking sheet which has been sprayed with non-stick cooking spray. Bake at 350 degrees for 15 minutes. Serve topped with Red Pepper Couli (recipe follows). Makes 4 servings.

In 2 quart saucepan, heat heavy cream, red pepper, salt & pepper over medium heat until reduced by half. Serve over crab cakes.

Cheryl Perry

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