Avocado and Blue Crab Cakes with a Mango, Papaya and Macadamia Nut Salad Tossed with Spicy Cilantro Dressing

Ingredients

• 1 pound fresh lump crabmeat, picked over for shells and cartilage
• ¼ cup mayonnaise
• 1 avocado, peeled, seed removed, and mashed
• 2 teaspoons fresh lime juice
• ½ teaspoon plus a pinch salt
• ½ teaspoon freshly ground white pepper
• ¾ cup all-purpose flour
• + 15 more ingredients
• • 2 eggs
  • 2 tablespoons milk
  • 1 ½ cups panko bread crumbs
  • 1 firm-ripe mango, peeled and julienned
  • 1 green papaya, peeled and julienned
  • 1 poblano chile, stemmed and seeded, julienned
  • 1 ½ cups shaved napa cabbage, shaved
  • ½ bunch cilantro
  • ½ teaspoon finely diced jalapeno pepper
  • 1 teaspoon chopped garlic
  • ½ cup fresh lime juice
  • 1 ½ teaspoons fish sauce
  • 2 teaspoons light brown sugar
  • Vegetable oil, for frying
  • ½ cup coarsely chopped lightly toasted macadamia nuts

1. In a mixing bowl combine the crabmeat, mayonnaise, mashed avocado, lime juice, salt, and white pepper and fold gently to combine, trying to retain as many lumps of crabmeat as possible.

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