This is the main content.
Coconut Crab Cakes
Recipes
Coconut Crab Cakes
12 servings
1 hour 20 minutes total (Active 20 minutes)

Ingredients

  • 1 can coconut cream (13–15 oz)
  • 1 tablespoon fresh cilantro
  • ¼ cup roasted red peppers
  • 1 lime, for juice
  • 1 tablespoon garlic blend paste
  • ¼ cup panko bread crumbs
  • ½ cup crispy fried onions
  • 1 tablespoon chili-garlic sauce
  • ¼ cup mayonnaise
  • ½ cup shredded, unsweetened coconut
  • 8 oz lump crab meat
  • Parchment paper
  • Plastic wrap
  • ¼ cup grapeseed oil

Steps

    1. Transfer contents of coconut cream can to small bowl; stir to incorporate separated cream. Reserve ½ cup coconut cream (use remaining cream for other recipes). Chop cilantro; drain and chop red peppers.
    2. Squeeze lime for juice (1 tablespoon). Combine in large mixing bowl: cilantro, garlic, bread crumbs, fried onions, reserved ½ cup coconut cream, lime juice, chili-garlic sauce, red peppers, mayonnaise, and coconut until blended. Drain crab and gently fold in until thoroughly mixed.
    3. Line baking sheet with parchment paper. Shape mixture into 12 equal cakes. Arrange crab cakes on parchment-lined baking sheet, cover with plastic wrap, and chill 1 hour.
    4. Heat oil in a large sauté pan on medium 2–3 minutes. Add crab cakes to pan (in batches) and cook 4–5 minutes on each side until golden brown. Serve with lime aioli (if desired).

Amount per 1⁄12 recipe serving: Calories 190, Total Fat 14g, Sat Fat 5g, Trans Fat 0g, Chol 25mg, Sodium 170mg, Total Carb 11g, Fiber 1g, Sugars 7g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 0%