Instructions: CRAB CAKES: Chop the crab meat medium fine. Combine the mayonnaise, chile garlic sauce, mustard, cilantro, eggs, baking powder, lemon pepperspice and salt to taste in a bowl. Add the 8 cups of panko and mix well. Let stand until the panko absorbs the moisture, 10 to 15 minutes. Add more panko if needed to absorb the moisture. Shape the crab meat mixture into 24 balls about the size of a large onion. Roll them in the remaining panko and then flatten to about 1/2- inch thickness. Heat 1-inch of oil over medium heat in a large skillet. Add the 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 the skillet. Remove and drain on paper towels. Serve with Honey Mac Nut Dressing.

HONEY MAC NUT DRESSING: Whisk together the mayonnaise, buttermilk, honey, oil, lemon juice, parsley, and salt and white pepper to taste. Mix well and serve.

NOTES : Panko bread crumbs and garlic chile sauce are available at most supermarkets and Asian or Japanese markets. If you cant find macadamia nut oil, canola oil will work just as well. Each crab cake: 440 but I dont think I would use 8 cups of panko in the cakes. I would use just enough to bind the crab meat and thats all. Sometimes these restaurants make their recipes in large quantities and when requested dont break them down accurately. I would cut the mayonnaise down too. Just enough to properly moisten the crab meat mixture.

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