Coconut Crusted Crab Cakes Recipe

Name: Coconut Crusted Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Sweet chili sauce; 4 lime wedges; 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

Servings: persons

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
Sweet chili sauce
4 lime wedges
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

1
Lime Dipping Sauce, recipe follows
2
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.
3
Add the 1/2 cup coconut and 1/2 cup panko and gently fold in.
4
Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick.
5
Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
6
When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container.
7
Lightly dredge the patties in the crumbs, shaking off any excess.
8
Put 2 large nonstick skillets with over medium high heat.
9
Add about 3 tablespoons of oil to each pan.
10
When the pans are hot, place 4 patties in each pan.
11
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.
12
Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
13
Whisk together all ingredients in a small bowl.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Coconut Crusted 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.

Coconut Crusted Crab Cakes

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