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

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.

View full recipe at SpringPad

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