There are crab cakes, and then there are Macadamia Nut Crab Cakes with Tropical Salsa!
Even though I’ve already blogged Maryland Style Crab Cakes, these were distinctly different and delicious. First, let’s start with their fun tropical vibe. I loved the toasted macadamia nuts which add a delightful crunch.
I decided to make these in a fun mini version for a cocktail party. But you can opt for the larger version which yields half as many.
These crab cakes are also pan-fried to a lovely golden brown, vs. the baked Maryland Style Crab Cakes. Last, but certainly not least, is the Tropical Fruit Salsa, which combines mango, kiwi, red pepper, and jalapeno. This salsa adds both a bright pop of color and flavor.
Inspiration for a Hawaiian Cocktail Party
We’re at the stage of life where we live vicariously through the vacations of others. That’s because ALS wrapped up that phase of life for us years ago. But fortunately, my brother and sister-in-law recently returned from their first trip to Maui. We were looking forward to reliving one of our favorite places through their eyes. So we gathered for cocktails and Hawaiian-inspired appetizers for our little soiree.
Here are my brother’s tasty contributions.
Macadamia Nut Crab Cakes with Tropical Salsa
Tips and Tricks
- As mentioned previously, I made 16 mini crab cakes vs. 8 regular-sized ones which the original recipe specified. Just cook the larger ones a little longer, about 5 minutes per side.
- I included instructions for making the crab cakes a few hours in advance in the notes section of the recipe.
- You can freeze extra crab cakes before frying them. Just head to this link for instructions.
- I wasn’t sure how coarsely or finely to chop the macadamia nuts. So I decided to show you what I did, which I thought worked well.
Macadamia Nut Crab Cakes with Tropical Salsa
Ingredients
Crab Cakes
- ¼ cup + ⅛ cup light mayo
- one egg
- 2 teaspoons dijon mustard
- 1½ teaspoons lime zest
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ cup finely chopped red pepper
- ½ cup toasted chopped macadamia nuts see photo in post
- ¼ cup + ⅛ cup panko bread crumbs
- 1 pound jumbo lumb crab meat
- 2 tablespoons olive oil
- lime wedges and kosher salt to taste
Tropical Fruit Salsa
- 2 kiwis skinned, and chopped
- 1 cup chopped mango
- ¼ cup chopped red onion
- 1-2 jalapeños chopped
- ¼ teaspoon cumin
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro or parsley
- Salt to taste
Instructions
Crab Cakes
- In a medium bowl, whisk together, mayo, egg, dijon, lime zest, juice and 1/2 tsp. salt. Toss in red pepper, nuts and bread crumbs.
- Gently fold in crab, trying not to break up the meat until combined.
- Form into 16 mini patties (or 8 larger patties) and chill in the fridge for 10-15 minutes.
- Heat a large non-stick skillet to medium-high heat. Add oil. Fry crab cakes until golden brown on both sides, about 3-4 minutes per side for small crab cakes or about 5 minutes per side for larger ones.) You may have to add more oil after flipping the crab cakes or on the second batch. Make sure there is just a little bit of oil coating the pan, otherwise, the cakes won't crisp up.
- Finish the crab cakes with a squeeze of lime and a sprinkle of kosher salt.
Tropical Fruit Salsa
- Combine all ingredients. Season to taste with salt, pepper and jalapeño.
I truly am treating myself to these amazing crabcakes and those nummy spiced nuts for Easter. Love that you could reminisce about Hawaii with Jeff and Bridget!
It was a fun to gather and enjoy good food and memories. 🌴☀️