Asian Inspired Coconut Crab Cakes Recipe

Name: Asian Inspired Coconut Crab Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1 cup shredded coconut; 1 (8 ounce) can crab meat; 2 tablespoons fresh ginger, grated; 2 green onions, sliced thin; Red Bell Pepper; 1/4 cup shredded carrot; 1/4 cup reduced-fat mayonnaise; 1 large egg, lightly beaten; 1 tablespoon rice wine vinegar; 2 garlic cloves, minced; 1/4 cup panko breadcrumbs; 1/4 teaspoon cayenne pepper; 1 tablespoon fresh lemon juice; 1/4 teaspoon black pepper

Dive into a taste of paradise with these incredible Asian-inspired coconut crab cakes! Inspired by an international cooking class, this recipe has been perfected for maximum flavor. Sweet coconut, zesty ginger, and succulent crab meat create a delightful explosion in your mouth. Easy to make and perfect for a weeknight dinner or a special occasion appetizer, these crab cakes are guaranteed to impress!

Prep Time 20 mins

Cook Time 30 mins

Calories 63.9 kcal

Protein 7g

Rating 2.8 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Inspired Coconut Crab Cakes

1 cup shredded coconut
1 (8 ounce) can crab meat
2 tablespoons fresh ginger, grated
2 green onions, sliced thin
Red Bell Pepper
1/4 cup shredded carrot
1/4 cup reduced-fat mayonnaise
1 large egg, lightly beaten
1 tablespoon rice wine vinegar
2 garlic cloves, minced
1/4 cup panko breadcrumbs
1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper

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How to Make Asian Inspired Coconut Crab Cakes

Preheat oven to 375°F (190°C).
Toast the coconut: Place shredded coconut in a microwave-safe dish. Microwave in 30-second intervals, stirring after each, for 3-4 minutes, until lightly toasted.
Prepare the crab mixture: In a large bowl, gently combine crab meat, ginger, green onions, black pepper, shredded carrot, lemon juice, mayonnaise, egg, rice wine vinegar, and minced garlic. Mix well, being careful not to overmix.
Add bread crumbs and spice: Stir in panko bread crumbs and cayenne pepper. Fold gently until just combined.
Shape the crab cakes: Sprinkle half of the toasted coconut on a cutting board. Using a tablespoon or ice cream scoop, form 16 even-sized balls of the crab mixture.
Coat with coconut: Roll each crab cake in the coconut, pressing gently to adhere. Sprinkle with the remaining toasted coconut.
Flatten and bake: Gently flatten each crab cake slightly. Place on a baking sheet lined with parchment paper.
Bake until golden brown: Bake for 20-25 minutes, or until the coconut is golden brown and the crab cakes are heated through.
Serve: Serve immediately with Asian-style hot mustard or your favorite dipping sauce.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

10g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Seafood Asian

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Appetizers Fruit Seafood Asian Oven Dinner Party Finger Food Romantic Nuts Crab Spicy Coconut Shellfish Taste Mood Savory Equipment Number Of Servings Presentation