Coconut Crusted Crab Cakes

Recipe courtesy of Tom Douglas

Watch how to make this recipe.

Coconut Crusted Crab Cakes

Name: Coconut Crusted Crab Cakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
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

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Level: Intermediate

Total: 1 hr
Active: 20 min

Yield: 4 servings

Level: Intermediate

Total: 1 hr
Active: 20 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

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

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

Recipe courtesy of Tom Douglas

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For serving:

Lime Dipping Sauce:

Lime Dipping Sauce:

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