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Macadamia Nut Crusted Crab Cakes

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Ingredients

Adjust Servings:
1 lb lump crabmeat
1/4 medium red onion, finely diced
1/4 medium red bell pepper, finely diced
2 stalks celery, finely diced
1/4 teaspoon old bay seasoning
1 1/2 teaspoons dijon mustard
4 1/2 teaspoons hellmann's mayonnaise
1/4 teaspoon mccormick's garlic and herb seasoning
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko breadcrumbs (japanese bread crumbs)
2/3 cup crushed macadamia nuts
1/4 cup vegetable oil

Nutritional information

335.4
Calories
173 g
Calories From Fat
19.3 g
Total Fat
3.1 g
Saturated Fat
90.3 mg
Cholesterol
419.2 mg
Sodium
22.3 g
Carbs
2.3 g
Dietary Fiber
2.5 g
Sugars
18.6 g
Protein
133g
Serving Size

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Macadamia Nut Crusted Crab Cakes

Features:
    Cuisine:

    Delicious! The only reason I'm giving 4 instead of 5 stars is I love crab! To me the nuts and bread crumbs hide the crab. This is perfect if you have mediocre crab instead of the expensive lump kind, or for non crab fans like Gidgets Mom.

    • 116 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Macadamia Nut Crusted Crab Cakes, Recipe from the Pineapple Grill in south Florida These are very tasty crab cakes that can be served as a main course or smaller as an appetizer Very delicious with the Black Bean Relish Prep time includes letting the crab mixture and patties sit to meld flavors , Delicious! The only reason I’m giving 4 instead of 5 stars is I love crab! To me the nuts and bread crumbs hide the crab This is perfect if you have mediocre crab instead of the expensive lump kind, or for non crab fans like Gidgets Mom , 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


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    Steps

    1
    Done

    Pick Through the Crabmeat to Remove Any Bits of Cartilage or Shell.

    2
    Done

    Drain Well.

    3
    Done

    in a Large Bowl, Combine the Crabmeat and the Next Seven Ingredients.

    4
    Done

    Mix Well and Let Stand For 30 Minutes For the Flavor to Blend.

    5
    Done

    Place the Flour in One Bowl, the Eggs in Another and the Bread Crumbs Mixed With the Macadamia Nuts in a Third Bowl.

    6
    Done

    Divide the Crab Mixture Into 8 Equal Portions and Shape Each Into a Patty About 1/2 Inch Thick.

    7
    Done

    (the Mixture Is Light and Will Separated but Don't Despair, Keep Pressing Each Patty Firmly Together).

    8
    Done

    Dip Each Patty Into the Flour to Coat.

    9
    Done

    Next Dip Into the Beaten Eggs and Then Roll Carefully in the Crumb Mixture to Cover Well.

    10
    Done

    Place on a Plate and Allow to Air Dry For 30 Minutes.

    11
    Done

    in a Large, Heavy Skillet, Heat the Oil Over Medium Heat.

    12
    Done

    Cook the Patties Without Crowding in the Pan Until Desired Browness, Turning Once.

    13
    Done

    This May Have to Be Done in Batches.

    14
    Done

    Watch the Heat, and Reduce If Necessary, as the Nuts Will Tend to Brown More Quickly Than the Crumbs.

    15
    Done

    It Usually Takes About 3 Minutes on Each Side to Reach a Golden Brown and Cook Through.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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