Asian Inspired Coconut Crab Cakes Recipe

Name: Asian Inspired Coconut Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flaked coconut; 8 ounces flaked crabmeat; 1 tablespoon fresh ginger; 1/4 cup thinly chopped green onion; 1/4 cup diced red bell pepper; 1/4 cup grated carrot; 1/4 cup reduced-fat mayonnaise; 1 egg; 2 teaspoons rice vinegar; 2 garlic cloves; 1/3 cup unseasoned breadcrumbs; 1/4 teaspoon cayenne pepper; 1 lemon

Servings: persons

1 cup flaked coconut
8 ounces flaked crabmeat
1 tablespoon fresh ginger
1/4 cup thinly chopped green onion
1/4 cup diced red bell pepper
1/4 cup grated carrot
1/4 cup reduced-fat mayonnaise
1 egg
2 teaspoons rice vinegar
2 garlic cloves
1/3 cup unseasoned breadcrumbs
1/4 teaspoon cayenne pepper
1 lemon

1
preheat oven to 375.
2
place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted.
3
combine crab, ginger, green onions, pepper, carrot, lemon juice, may, egg, rice vinegar and garlic and mix well.
4
combine bread crumsb and cayenne pepper and fold into crab mix.
5
sprinkle half of the coconut on cutting board.
6
With a measuring spoon form 16 even sized balls of crab mix.
7
roll in coocnut mixture and sprinkle remianing coconut on top.
8
Flatten and place on cookie sheet.
9
bake 20 minutes until coconut is golden brown.
10
Serve with asian style hot mustard.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup flaked coconut, 8 ounces flaked crabmeat, 1 tablespoon fresh ginger, 1/4 cup thinly chopped green onion, and more.

Yes, Asian Inspired Coconut Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian Inspired Coconut Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions