Macadamia Nut Crusted Crab Cakes Recipes

COCONUT CRUSTED CRAB CAKES

Steps:

• Lime Dipping Sauce, recipe follows
• Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
• When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.
• Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
• Whisk together all ingredients in a small bowl.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

MACADAMIA NUT CRUSTED CRAB CAKES

Steps:

• 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).