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
  • 1/4 cup mayonnaise
  • 1 avocado, peeled, seed removed, and mashed
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon plus a pinch salt
  • 1/2 teaspoon freshly ground white pepper
  • 3/4 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons milk
  • 1 1/2 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 1/2 cups shaved napa cabbage, shaved
  • 1/2 bunch cilantro
  • 1/2 teaspoon finely diced jalapeno pepper
  • 1 teaspoon chopped garlic
  • 1/2 cup fresh lime juice
  • 1 1/2 teaspoons fish sauce
  • 2 teaspoons light brown sugar
  • Vegetable oil, for frying
  • 1/2 cup coarsely chopped lightly toasted macadamia nuts

Description

Food Network Invites You To Try This Avocado And Blue Crab Cakes With A Mango, Papaya And Macadamia Nut Salad Tossed With Spicy Cilantro Dressing Recipe From Emeril Lagasse.

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