Recipe courtesy of Tom Douglas

Coconut Crusted Crab Cakes

  • Level: Intermediate
  • Total: 1 hr
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe

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

  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. 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.
  3. 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.
  4. Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.

Lime Dipping Sauce:

  1. Whisk together all ingredients in a small bowl.
  2. Yield: about 1/2 cup

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.