Photo: Coconut Crusted Crab Cakes Recipe
Ingredients
- 1 pound crabmeat, drained, picked clean of shell, lightly squeezed if wet
- 1 cup mayonnaise
- 1/2 cup thinly sliced scallions, both green and white parts
- 1/4 cup finely diced red bell pepper
- 2 teaspoons peeled and grated fresh ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup unsweetened shredded coconut, plus 1 cup more for dredging
- 1/2 cup panko bread crumbs, plus 1 cup more for dredging
- About 6 tablespoons peanut or canola oil
For serving:
- Sweet chili sauce
- 4 lime wedges
Directions
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:
- 1/4 cup fresh lime juice
- 2 tablespoons sugar
- 2 tablespoons Asian fish sauce
- 2 tablespoons water
- 2 teaspoons chopped cilantro leaves
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon finely chopped lemongrass, tender white part only
Whisk together all ingredients in a small bowl.
Yield: about 1/2 cup
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By bellybean1
las vegas, nv
on June 16, 2010
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I just made these and they are very good. I however, would not make these cakes with out the fantistic dipping sauce. I tried to cut calories and used lite mayo which didn't work as they didn't hold together and I am guessing they needed the real mayo as a binder so they don't fall apart. but all in all they are excellent even with the lite mayo still tastey
By jlpalmquist_125...
Bella Vista, 42
on February 21, 2010
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These were some pretty tasty crab cakes....was somewhat hesitant to the idea.
Didn't have 3 items (ginger + cilantro + lemongrass. Wish I would have had the ginger to see what it adds to the overall flavor. Substituted parsley for cilantro (ok, not quite the same...but it added color and grated lemon peel for the lemongrass. All in all they were great and the family loved 'em!
By phaethon16_10735095
Pittsburgh, PA
on July 14, 2008
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This recipe was great; I'm surprised coconut crab cakes don't appear on more menus. The ginger and green onion was the perfect seasoning (I omitted the peppers, and the coconut doesn't overpower the crab at all. The sauce was a very nice accompaniment, though the crab cakes could stand on their own too. I pan-fried these and they turned out a little greasy for my tastes; next time I'll try a lightly-sprayed griddle or baking in the oven.
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