Macadamia Nut Crab Cakes with Tropical Fruit Salsa
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Cook time: 
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Serves: 8 crab cakes
Macadamia nut filling crab cakes are topped with a a spicy kiwi and mango tropical fruit salsa - if this doesn't transport you to the beach, I don't know what will.
Crab Cakes
  • ½ cup finely chopped red pepper
  • ¼ cup + ⅛ cup low-fat mayo
  • one egg
  • 2 teaspoons dijon mustard
  • ½ cup toasted chopped macadamia nuts
  • 1½ teaspoons lime zest
  • 2 tablespoons lime juice
  • ½ teaspoon salt
  • ¼ cup + ⅛ cup panko bread crumbs
  • 1 pound jumbo lumb crab meat
  • 2 tablespoons olive oil
Tropical salsa
  • 2 kiwis, skinned, and chopped
  • 1 cup chopped mango
  • ¼ cup chopped red onion
  • 1-2 jalapeƱos chopped
  • ¼ teaspoon cumin
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • Salt to taste
Crab cakes
  1. In a medium bowl, whisk together, mayo, egg, dijon, lime zest, juice and salt. Toss in red pepper, nuts and bread crumbs.
  2. Gently fold in crab, trying not to break up the meat until combined.
  3. Form into 8 patties, and chill in the fridge for 10-15 minutes.
  4. Heat a large non-stick skillet to a medium-high heat. Add oil. Fry crab cakes until golden brown on both sides, about 5 minutes per side. If needed, work in batches. You may have to add more oil to the pan, when you flip or if you need to work in batches. Always make sure there is just a little bit of oil coating the pan, otherwise, the cakes won't crisp up.
For the salsa:
  1. Combine all ingredients. Season to taste with salt, pepper and jalapeƱo.
Recipe by Cooking for Keeps at