Asian Inspired Coconut Crab Cakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. Ingredients:
1 cup flaked coconut |
8 ounces flaked crabmeat |
1 tablespoon fresh ginger |
1/4 cup thinly chopped green onion |
1/4 cup diced red bell pepper |
1/4 cup grated carrot |
1/4 cup reduced-fat mayonnaise |
1 egg |
2 teaspoons rice vinegar |
2 garlic cloves |
1/3 cup unseasoned breadcrumbs |
1/4 teaspoon cayenne pepper |
1 lemon |
Directions:
1. preheat oven to 375.
2. place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted.
3. combine crab, ginger, green onions, pepper, carrot, lemon juice, may, egg, rice vinegar and garlic and mix well.
4. combine bread crumsb and cayenne pepper and fold into crab mix.
5. sprinkle half of the coconut on cutting board.
6. With a measuring spoon form 16 even sized balls of crab mix.
7. roll in coocnut mixture and sprinkle remianing coconut on top.
8. Flatten and place on cookie sheet.
9. bake 20 minutes until coconut is golden brown.
10. Serve with asian style hot mustard.
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