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Avocado and Blue Crab Cakes with a Mango, Papaya and Macadamia Nut Salad Tossed with Spicy Cilantro Dressing (Emeril Lagasse) Recipe

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Avocado and Blue Crab Cakes with a Mango, Papaya and Macadamia Nut Salad Tossed with Spicy Cilantro Dressing (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
709
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  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.
  2. Place the flour in a small bowl and season lightly with salt and white pepper. In a second bowl combine the eggs and milk; whisk to combine and season lightly with salt and white pepper. In a third bowl place the panko bread crumbs.
  3. Using a measuring cup as a guide, divide the crabmeat mixture into 8 equal sized portions, about 1/3 cup each, and, using your hands, form into cakes about 3 inches wide and 1-inch thick. Working 1 at a time, dredge the crab cakes into the flour, then into the egg wash, and finally the panko crumbs, shaking between each stage to remove excess. Place breaded cakes onto a parchment-lined baking sheet and refrigerate while you prepare the mango-papaya salad, at least 15 minutes.
  4. Chef's Note: These crab cakes are fragile and will require caution when breading. After breading and refrigerating they will be easier to handle.
  5. In a large mixing bowl, combine the mango, papaya, poblano, and napa cabbage. In a blender combine the cilantro, jalapeno, garlic, lime juice, fish sauce, and brown sugar and blend until smooth. Toss the mango-papaya mixture with the dressing and season, to taste, with salt and white pepper. Set aside, refrigerated, while you cook the crab cakes.
  6. Heat a large skillet with 1/2-inch of vegetable oil over medium to medium-high heat. Add the crab cakes, in batches if necessary, and cook until golden brown and crispy on both sides and heated through, about 2 minutes per side. Transfer to paper towels to drain briefly before serving. Repeat with remaining crab cakes, if necessary.
  7. When ready to serve, place some of the mango-papaya salad in the center of 4 plates and lean 2 crab cakes against the salad. Garnish with the toasted macadamia nuts and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 708.86 Kcal (2968 kJ)
Calories from fat 334.66 Kcal
% Daily Value*
Total Fat 37.18g 57%
Cholesterol 87.77mg 29%
Sodium 659.95mg 27%
Potassium 679.32mg 14%
Total Carbs 64.02g 21%
Sugars 19.97g 80%
Dietary Fiber 9.04g 36%
Protein 34.28g 69%
Vitamin C 71mg 118%
Iron 2.3mg 13%
Calcium 160.3mg 16%
Amount Per 100 g
Calories 150.42 Kcal (630 kJ)
Calories from fat 71.01 Kcal
% Daily Value*
Total Fat 7.89g 57%
Cholesterol 18.62mg 29%
Sodium 140.04mg 27%
Potassium 144.15mg 14%
Total Carbs 13.58g 21%
Sugars 4.24g 80%
Dietary Fiber 1.92g 36%
Protein 7.27g 69%
Vitamin C 15.1mg 118%
Iron 0.5mg 13%
Calcium 34mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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