Recipe courtesy of Tom Douglas
Coconut Crusted Crab Cakes
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1011
- Total Fat
- 88
- Saturated Fat
- 27
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 26
- Cholesterol
- 133
- Sodium
- 1726
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
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
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
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:
- Whisk together all ingredients in a small bowl.