Crabby Calories

DEAR SOS: We were served the most delicious crab cakes of all time at the Rusty Harpoon at Kaanapali Beach in Maui. We would thank you eternally for a recipe.

JEROME

DEAR JEROME: Mahalo (thank you). And be prepared for an all-time high calorie count.

RUSTY HARPOON CRAB CAKES

Panko bread crumbs and garlic chile sauce are available at most supermarkets and Asian or Japanese markets. If you can’t find macadamia nut oil, canola oil will work just as well.

HONEY MAC NUT DRESSING

2 cups mayonnaise

1 cup buttermilk

1/2 cup honey

1/2 cup macadamia nut oil

1/4 cup lemon juice

1/4 cup chopped parsley

Salt

White pepper

CRAB CAKES

2 pounds crab meat

3 cups mayonnaise

1 tablespoons chile garlic sauce

2 tablespoons Dijon-style mustard

1/2 cup chopped cilantro

6 eggs

1 teaspoon baking powder

Lemon pepper spice

Salt

12 cups (1 1/2 pounds) panko (Japanese bread crumbs)

Oil

HONEY MAC NUT DRESSING

Whisk together mayonnaise, buttermilk, honey, oil, lemon juice, parsley and salt and white pepper to taste.

CRAB CAKES

Chop crab meat medium fine. Combine mayonnaise, chili garlic sauce, mustard, cilantro, eggs, baking powder, lemon pepper spice and salt to taste in bowl. Add 8 cups panko and mix well. Let stand until panko absorbs moisture, 10 to 15 minutes. Add more panko if needed to absorb moisture.

Shape crab meat mixture into 24 balls about size of large lemon. Roll in remaining panko. Flatten to about 1/2-inch thickness.

Heat 1-inch oil over medium heat in large skillet. Add crab cakes in batches and fry until golden, turning carefully to brown evenly on both sides, about 2 1/2 minutes per side. Do not crowd skillet. Drain on paper towels.

Serve with Honey Mac Nut Dressing.

24 crab cakes. Each crab cake:

440 calories; 706 mg sodium; 89 mg cholesterol; 24 grams fat; 41 grams carbohydrates; 12 grams protein; 0.01 gram fiber.