Recipe courtesy of Tom Douglas
Coconut Crusted Crab Cakes
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Intermediate

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
For serving:
  • Sweet chili sauce
  • 4 lime wedges
Lime Dipping Sauce:
  • 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

Directions

For serving:

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.

Lime Dipping Sauce:

Whisk together all ingredients in a small bowl.

Yield: about 1/2 cup

IDEAS YOU'LL LOVE

Cake Batter Blondie Bars

Recipe courtesy of Dorothy Kern

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Lemongrass-Crusted Crab Cakes

Recipe courtesy of Steve Feder

Crab Cakes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c