Coconut Crusted Crab Cakes

Name: Coconut Crusted Crab Cakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Asian fish sauce; 1 teaspoons freshly ground black pepper; 6 Tbsps About peanut or canola oil; 2 teaspoons chopped cilantro leaves; 454 grams crabmeat, drained, picked clean of shell, lightly squeezed if wet; 2 teaspoons peeled and grated fresh ginger; 1 teaspoons kosher salt; 1 teaspoons finely chopped lemongrass, tender white part only; 59 milliliters fresh lime juice; 4 lime wedges; 237 milliliters mayonnaise; 118 milliliters panko bread crumbs, plus 1 cup more for dredging; 59 milliliters finely diced red bell pepper; 1 teaspoons red pepper flakes; 118 milliliters thinly sliced scallions, both green and white parts; 2 Tbsps sugar; 4 servings Sweet chili sauce; 118 milliliters unsweetened shredded coconut, plus 1 cup more for dredging; 2 Tbsps water

Coconut Crusted Crab Cakes is a dairy free and pescatarian hor d'oeuvre. One serving contains 830 calories, 24g of protein, and 72g of fat. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of asian fish sauce, crabmeat, lime wedges, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Lime Dipping Sauce, recipe follows

Ingredients you will need

Dipping Sauce

Lime

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.

Ingredients you will need

Bell Pepper

Mayonnaise

Green Onions

Crabmeat

Ginger

Pepper

Salt

Equipment you will use

Spatula

Bowl

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.

Ingredients you will need

Coconut

Mounds Bar

Panko

Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Coconut

Panko

Crab

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Spatula

Frying Pan

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

Ingredients you will need

Sweet Chili Sauce

Lime Wedge

Crab

Equipment you will use

Ramekin

Whisk together all ingredients in a small bowl.

Equipment you will use

Whisk

Bowl

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 1teaspoons

freshly ground black pepper 6Tbsps

About peanut or canola oil 2teaspoons

chopped cilantro leaves 454grams

crabmeat, drained, picked clean of shell, lightly squeezed if wet 2teaspoons

peeled and grated fresh ginger 1teaspoons

kosher salt 1teaspoons

finely chopped lemongrass, tender white part only 59milliliters

fresh lime juice 4

lime wedges 237milliliters

mayonnaise 118milliliters

panko bread crumbs, plus 1 cup more for dredging 59milliliters

finely diced red bell pepper 1teaspoons

red pepper flakes 118milliliters

thinly sliced scallions, both green and white parts 2Tbsps

sugar 4servings

Sweet chili sauce 118milliliters

unsweetened shredded coconut, plus 1 cup more for dredging 2Tbsps

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.