Macadamia Nut Crusted Crab Cakes
- Ready In:
- 1hr 36mins
- Ingredients:
- 13
- Yields:
-
8 cakes
- Serves:
- 8
ingredients
- 453.59 g lump crabmeat
- 0 medium red onion, finely diced
- 0 medium red bell pepper, finely diced
- 2 stalk celery, finely diced
- 1.23 ml Old Bay Seasoning
- 7.39 ml Dijon mustard
- 22.18 ml Hellmann's mayonnaise
- 1.23 ml mccormick's garlic and herb seasoning
- 78.78 ml all-purpose flour
- 2 large eggs, lightly beaten
- 354.88 ml panko breadcrumbs (Japanese bread crumbs)
- 158.51 ml crushed macadamia nuts
- 59.14 ml vegetable oil
directions
- Pick through the crabmeat to remove any bits of cartilage or shell.
- Drain well.
- In a large bowl, combine the crabmeat and the next seven ingredients.
- Mix well and let stand for 30 minutes for the flavor to blend.
- Place the flour in one bowl, the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl.
- Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
- (the mixture is light and will separated but don't despair, keep pressing each patty firmly together).
- Dip each patty into the flour to coat.
- Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well.
- Place on a plate and allow to air dry for 30 minutes.
- In a large, heavy skillet, heat the oil over medium heat.
- Cook the patties without crowding in the pan until desired browness, turning once.
- This may have to be done in batches.
- Watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs.
- It usually takes about 3 minutes on each side to reach a golden brown and cook through.
- Serve with"Black Bean Relish" (recipe posted separately).
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Reviews
-
This was awesome! The only reason I gave 4 stars is the amount of crust mixture left over. Macadamias are too darn high for that! I had some mushrooms in the fridge, and used the rest of the egg, etc., to bread and bake them - I figured that since the crab was already cooked, there was no food safety issue there. I halved the recipe and used leftover dungeness crab I'd picked from my mother's birthday dinner. My husband, who calls this kind of food "foo-foo". LOVED it.
RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.