Make a horizontal cut in one edge of each fillet, creating a pocket, but leaving the other sides in tact.
Lightly dust the fish fillets with the seasoned flour.
Toss together the macadamia nuts and bread crumbs. Saute the nuts and breadcrumbs in 1 T. butter until just toasted and golden brown.
Mix together the crabmeat, mayonnaise, parsley and old bay. Set aside.
Fill each fillet with about an ounce of stuffing. You can eyeball it. Just make sure it is even among the fillets.
Heat remaining butter and oil in a large sauté pan.
Dip stuffed fillets in egg. I like to do one side at a time and let the excess drip off. Then repeat on other side.
Press the fillet firmly into the topping.
Make sure the sauté pan is hot before placing the fillet and cooking until golden brown, about 1 ½ minutes. Turn and repeat. Be sure to watch closely. Macadamias have a lot of natural oil and can burn quickly.