Macadamia Nut Crusted Crab Cakes

Total Time: 1 hr 36 mins Preparation Time: 1 hr 30 mins Cook Time: 6 mins

Ingredients

• 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

Recipe

• 1 pick through the crabmeat to remove any bits of cartilage or shell.
• 2 drain well.
• 3 in a large bowl, combine the crabmeat and the next seven ingredients.
• 4 mix well and let stand for 30 minutes for the flavor to blend.
• 5 place the flour in one bowl, the eggs in another and the bread crumbs mixed with the macadamia nuts in a third bowl.
• 6 divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
• 7 (the mixture is light and will separated but don't despair, keep pressing each patty firmly together).
• 8 dip each patty into the flour to coat.
• 9 next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well.
• 10 place on a plate and allow to air dry for 30 minutes.
• 11 in a large, heavy skillet, heat the oil over medium heat.
• 12 cook the patties without crowding in the pan until desired browness, turning once.
• 13 this may have to be done in batches.
• 14 watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs.
• 15 it usually takes about 3 minutes on each side to reach a golden brown and cook through.
• 16 serve with"black bean relish" (recipe posted separately).