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

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I usually love Emeril's recipes, but for me this one was not a hit. The crabcakes and salad are okay, but with the cost of the ingredients and the effort involved, okay just doesn't cut it. I felt this lacked flavor - the crabcakes needed a little "bam!" if you know what I mean. I will not be making this again.

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I agree with others, these were hard to deal with, but I loved the flavor. So; instead of mayo, I used softened cream cheese. I chilled for several hours and the mixture was so much easier to work with. I also through in 1/2 cup diced red pepper to the mixture. If you don't want to make the mando and papaya relish, I that a sweet red chili sauce works great. This recipe is a staple in our family and my daughter likes them better than any she has ever had. Thanks, Emeril.

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I made these for my brothers birthday party. We all loved them. The fresh clean flavors of the mango and papaya were perfectly balanced with the sweetness of the crab cakes. The prep was easy, just following the directions in the recipie. Thanks for another winner Emeril!!

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The salad portion of this recipe is delicious. The crab cake portion is impossible to handle. It needed something to cause the ingredients to stick together. Once chilled, the crab cakes are fine to deal with. It's getting them to that point that is frustrating.