| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 10 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1011 |
| Total Fat | 88 g |
| Saturated Fat | 27 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 26 g |
| Cholesterol | 133 mg |
| Sodium | 1726 mg |
Reviews
Great dish and the lime dipping sauce was over the top.
I just made these and they are very good. I however, would not make these cakes with out the fantistic dipping sauce. I tried to cut calories and used lite mayo which didn’t work as they didn’t hold together and I am guessing they needed the real mayo as a binder so they don’t fall apart. but all in all they are excellent even with the lite mayo still tastey
These were some pretty tasty crab cakes….was somewhat hesitant to the idea.
Didn’t have 3 items (ginger + cilantro + lemongrass). Wish I would have had the ginger to see what it adds to the overall flavor. Substituted parsley for cilantro (ok, not quite the same…but it added color) and grated lemon peel for the lemongrass. All in all they were great and the family loved ’em!
Didn’t have 3 items (ginger + cilantro + lemongrass). Wish I would have had the ginger to see what it adds to the overall flavor. Substituted parsley for cilantro (ok, not quite the same…but it added color) and grated lemon peel for the lemongrass. All in all they were great and the family loved ’em!
This recipe was great; I’m surprised coconut crab cakes don’t appear on more menus. The ginger and green onion was the perfect seasoning (I omitted the peppers), and the coconut doesn’t overpower the crab at all. The sauce was a very nice accompaniment, though the crab cakes could stand on their own too. I pan-fried these and they turned out a little greasy for my tastes; next time I’ll try a lightly-sprayed griddle or baking in the oven.
I made these 2 days before, wrapped them in a pan tight with saran wrap then dredged them and fried them the day I needed them. They were fabulous. Even people who weren’t to keen on coconut loved them. Panko bread crumbs I can see were they made the difference because they are so light. I found them in the Asian section of the supermarket.
Make them and enjoy them.
Make them and enjoy them.
This was my first time making crab cakes and these turned out great. My family and I are not a fan of ginger so I ommitted it from the recipe and they still turned out with a great taste. My in-laws even said they liked them better than crab cakes they have had at restaurants.
A very tasty and different dish. I loved how how the coconut was on the outside and browned but it didn’t over power the crab cake. A very good dish
These crab cakes are excellent. The Lime Dipping Sauce compliments the crab cakes nicely. The crab cakes went together easily and cook in no time. I couldn’t find unsweetened coconut, so I substituted sweetened coconut and they still tasted great. Now, when we want crab cakes, we don’t need to go to a fine restaurant to find them. Thank you Food Network.
Awesome!
I never would have thought of coconut with crab, but I’m glad that someone did. And I used canned crab making it even easier to enjoy these treats! Yummy!