Recipe courtesy of Tom Douglas
Coconut Crusted Crab Cakes
1 hr
20 min
4 servings
1 hr
20 min
4 servings


  • 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


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

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Baked Crab Cakes

Recipe courtesy of Bobby Deen

Crab Cake Sandwich

Recipe courtesy of Sunbird Kitchen

Coconut Lime Ceviche

Recipe courtesy of Jason Wrobel

Crab Cakes with Spicy Remoulade

Recipe courtesy of Tia Mowry


So Much Pretty Food Here