Crab cakes filled with toasted macadamia nuts and panko bread crumbs, fried to a golden brown and topped with tropical fruit salsa.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Servings: 16mini crab cakes
Author: Cooking for Keeps
Ingredients
Crab Cakes
¼cup+ ⅛ cup light mayo
one egg
2teaspoonsdijon mustard
1½teaspoonslime zest
2tablespoonslime juice
½teaspoonsalt
½cupfinely chopped red pepper
½cuptoasted chopped macadamia nutssee photo in post
¼cup+ ⅛ cup panko bread crumbs
1poundjumbo lumb crab meat
2tablespoonsolive oil
lime wedges and kosher salt to taste
Tropical Fruit Salsa
2kiwisskinned, and chopped
1cupchopped mango
¼cupchopped red onion
1-2jalapeños chopped
¼teaspooncumin
1tablespoonlime juice
1tablespoonchopped cilantroor 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.
Notes
To prepare in advance:Up to several hours in advance, you can combine the mayo through 1/2 tsp. salt. Stir, cover and refrigerate.Chop red pepper and toast and chop macadamia nuts. Store red pepper in a covered container in the refrigerator and nuts in a sealable bag on the counter.Then, up to one hour in advance, make crab cake by adding red pepper, nuts, and bread crumbs to the mayo mixture and stir to combine. Then fold in the crab and form the patties. Refrigerate for at least 15 minutes or up to an hour in advance.Then, proceed with frying crab cakes and making salsa, as directed by the recipe.