Recipe courtesy of Tom Douglas
Show: Emeril Live
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Coconut Crusted Crab Cakes
Total:
1 hr
Prep:
20 min
Inactive:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Prep:
20 min
Inactive:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For serving:
Lime Dipping Sauce:

Directions

For serving:

Lime Dipping Sauce, recipe follows

Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.

When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.

Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.

Lime Dipping Sauce:

Whisk together all ingredients in a small bowl.

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