Macadamia Nut Crusted Crab Cakes
Experience an irresistible twist on a seafood classic with these Macadamia Nut Crusted Crab Cakes, a delicately crisp and nutty dish perfect for any occasion. Featuring tender lump crabmeat paired with creamy mayonnaise, zesty Dijon mustard, and a hint of Old Bay seasoning, these crab cakes are elevated with a golden crust of finely chopped macadamia nuts and panko breadcrumbs. The macadamia nuts add an indulgent crunch that complements the succulent crab, while a splash of fresh lemon juice and parsley brightens every bite. Chilled for perfection and pan-fried to golden brown, they’re easy to prepare in under an hour. Serve these elegant crab cakes with a tangy tartar sauce or a luscious lemon butter drizzle, and watch them steal the show at your next dinner or cocktail party. Perfect for seafood lovers, this recipe shines with its gourmet flair and unforgettable flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Crabmeat (lump or jumbo lump)
- 120 grams Panko breadcrumbs
- 100 grams Macadamia nuts (finely chopped)
- 60 grams Mayonnaise
- 30 grams Dijon mustard
- 1 whole Egg (large)
- 15 grams Fresh parsley (chopped)
- 15 ml Lemon juice (freshly squeezed)
- 5 grams Old Bay seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 ml Vegetable oil
Instructions
In a large mixing bowl, gently combine the crabmeat, 60 grams of panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, lemon juice, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crabmeat too much.
Shape the mixture into 8 equal-sized patties and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to help the patties hold their shape.
While the crab cakes are chilling, prepare the coating. In a shallow dish, mix the remaining 60 grams of panko breadcrumbs with the chopped macadamia nuts.
Once the crab cakes are chilled, gently press each patty into the macadamia and breadcrumb mixture, ensuring an even coating on all sides. Place the coated crab cakes back onto the parchment-lined baking sheet.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the crab cakes to the skillet in batches (avoid overcrowding the pan).
Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to gently flip them to avoid breaking.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the macadamia nut crusted crab cakes warm with your choice of dipping sauce, such as tartar sauce, aioli, or a zesty lemon butter sauce.
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 6479 mg | 282% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 13.4 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 515 mg | 40% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
