Avocado and Blue Crab Cakes with a Mango, Papaya and Macadamia Nut Salad Tossed with Spicy Cilantro

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