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Coconuts, millions of them. Xipe Totec39

Coconut-crusted-crab-cakes

 

Coconut is an ingredient often found in curries or deserts. Not many people like to go out of their comfort zone and experiment with other uses for coconut because of the strong flavor. If you are one of those people then you, my pretty, are missing out on the best thing that’s happened since _____(insert something awesome here).

Next time your making crab cakes use shredded coconut as your crab cake’s coating instead of the bland yet traditional bread crumbs.  You can also soak your crab meat in coconut milk before adding them to the crab cakes recipe. The uses of coconut in recipes is up to your imagination but the benefits of coconut are endless. Coconut is one of the super fruits that should be incorporated into your diet as much as possible.

The best way to make these, and I highly recommend, is to bake them. The coconut gets a nice brown and toasted crust. It’s delicious.

We mixed a little bit of sweet mango with a little bit of heat from jalapenos to give this crab cake a tropical feel. Who doesn’t like the tropics, especially on a wet pacific northwest day?

 

Ingredients:

  • 1 can of coconut milk
  • 1 pound of Jumbo lumb blue crab meat
    or dungeness
  • 1 1/4 cups of fresh bread crumbs
  • 2 Tablespoons of minced scallions
  • 2 Tablespoons of fresh chopped cilantro
  • 1 teaspoon of minced garlic
  • 3 Tablespoons of mayonnaise
  • 1/2 mango diced
  • 1/4 fresh jalapeno minced
  • salt and pepper to taste

 

Method to the Rad-ness:

Preheat your oven to 375* F.

In a medium bowl combine your coconut milk and you crab meat. Toss gently until the crab meat is covered. Set aside.

In another bowl add the bread crumbs, scallions, cilantro, garlic, mayonnaise, mango, jalepeno and salt and pepper to taste. Mix well.

With your clean hands, sift through the crab meat and gently squeeze out the coconut milk. Put the dry crabmeat into the bread crumb bowl. Repeat until all the crab meat has been seperated from the coconut milk. You can save the coconut milk and add 1/2 cup of it to the pineapple salsa to serve with these crab cakes.

Gently toss the crab meat with the bread crumb mixture.

Form into eight equal crab cakes and place on a greased baking sheet. Put them in the oven and cook for 12 minutes.

 

Coconut Crusted Crab Cakes
 
 
:
: main
: 4
Ingredients
  • 1 can of coconut milk
  • 1 pound of lump blue crab meat or dungeness
  • 1¼ cups of fresh bread crumbs
  • 2 Tablespoons of minced scallions
  • 2 Tablespoons of fresh chopped cilantro
  • 1 teaspoon of minced garlic
  • 3 Tablespoons of mayonnaise
  • ½ mango diced
  • ¼ fresh jalapeno minced
  • salt and pepper to taste
Method to the Rad-ness
  1. Preheat your oven to 375* F.
  2. In a medium bowl combine your coconut milk and you crab meat. Toss gently until the crab meat is covered. Set aside.
  3. In another bowl add the bread crumbs, scallions, cilantro, garlic, mayonnaise, mango, jalepeno and salt and pepper to taste. Mix well.
  4. With your clean hands, sift through the crab meat and gently squeeze out the coconut milk. Put the dry crabmeat into the bread crumb bowl. Repeat until all the crab meat has been seperated from the coconut milk. You can save the coconut milk and add ½ cup of it to the
  5. pineapple salsa
  6. to serve with these crab cakes.
  7. Gently toss the crab meat with the bread crumb mixture.
  8. Form into eight equal crab cakes and place on a greased baking sheet. Put them in the oven and cook for 12 minutes.

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