COCONUT CRUSTED CRAB CAKES
Steps:
- 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.
- Whisk together all ingredients in a small bowl.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mian Azeem
[email protected]The crab cakes were good, but I found the coconut crust to be a bit overpowering. I think I would have preferred them with a less sweet crust.
Rb Saha
[email protected]These crab cakes were a bit too sweet for my taste. I think I would have preferred them with a more savory crust.
Susan Egor
[email protected]I've made these crab cakes several times now and they are always a crowd pleaser. The coconut crust is a unique twist on a classic dish and it really makes them stand out.
Qadeer Ahmad Murshid
[email protected]These crab cakes were easy to make and so delicious! I used fresh crab meat and the results were amazing. The coconut crust was a great way to add some extra flavor and texture.
Aiden Singh
[email protected]I made these crab cakes for my family and they were a hit! Everyone loved them. The coconut crust was a nice touch and added a bit of sweetness to the crab cakes.
Ebenezer Simeon Sokan
[email protected]These crab cakes were amazing! The coconut crust was perfectly crispy and the crab meat was so tender and flavorful. I will definitely be making these again!
Rami Waesa
[email protected]The crab cakes were good, but I found the coconut crust to be a bit too crispy. I think I would have preferred them with a less crispy crust.
tamara tait
[email protected]These crab cakes were a bit too dry for my taste. I think I would have preferred them with a bit more moisture.
Zyan Nahiyan
[email protected]The crab cakes were good, but I found the coconut crust to be a bit overpowering. I think I would have preferred them with a less sweet crust.
Marvin Young
[email protected]These crab cakes were a bit too sweet for my taste. I think I would have preferred them with a more savory crust.
Rose Mikwa
[email protected]I've made these crab cakes several times now and they are always a crowd pleaser. The coconut crust is a unique twist on a classic dish and it really makes them stand out.
Ewezuga Edeoga
[email protected]These crab cakes were easy to make and so delicious! I used fresh crab meat and the results were amazing. The coconut crust was a great way to add some extra flavor and texture.
Ernest Ramirez jr
[email protected]I made these crab cakes for my family and they were a hit! Everyone loved them. The coconut crust was a nice touch and added a bit of sweetness to the crab cakes.
Kaweesi Geofrey
[email protected]These crab cakes were amazing! The coconut crust was perfectly crispy and the crab meat was so tender and flavorful. I will definitely be making these again!