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Asian Inspired Coconut Crab Cakes

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Ingredients

Adjust Servings:
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

Nutritional information

63.9
Calories
29 g
Calories From Fat
3.3 g
Total Fat
1.6 g
Saturated Fat
20.5 mg
Cholesterol
182.8 mg
Sodium
5.5 g
Carbs
0.8 g
Dietary Fiber
2.5 g
Sugars
3.6 g
Protein
38g
Serving Size

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Asian Inspired Coconut Crab Cakes

Features:
    Cuisine:

    Really delicious! We simply loved these. used flaked flounder instead of crab since that's what I had on hand. Mine needed about 30 minutes in the oven. I served them with a honey ginger dijon sauce. A winner!

    • 50 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Asian Inspired Coconut Crab Cakes, I got the idea for this recipe taking an international cooking class in college I adapted it til it was perfect , Really delicious! We simply loved these used flaked flounder instead of crab since that’s what I had on hand Mine needed about 30 minutes in the oven I served them with a honey ginger dijon sauce A winner!, I tried these last night and was a little disappointed They made a fine crab cake, but they just didn’t have the zing I was hoping for Aside from the coconut, they just really didn’t taste any differently than an ordinary crab cake I’m definitely going to make a spicy sauce for eating the leftovers I’ll probably go back to my usual crab cake recipe after this attempt


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    Steps

    1
    Done

    Preheat Oven to 375.

    2
    Done

    Place Coconut in a Mircowave Safe Dish and Mircowave 3-4 Minutes Stirring Often Til Lightly Toasted.

    3
    Done

    Combine Crab, Ginger, Green Onions, Pepper, Carrot, Lemon Juice, May, Egg, Rice Vinegar and Garlic and Mix Well.

    4
    Done

    Combine Bread Crumsb and Cayenne Pepper and Fold Into Crab Mix.

    5
    Done

    Sprinkle Half of the Coconut on Cutting Board.

    6
    Done

    With a Measuring Spoon Form 16 Even Sized Balls of Crab Mix.

    7
    Done

    Roll in Coocnut Mixture and Sprinkle Remianing Coconut on Top.

    8
    Done

    Flatten and Place on Cookie Sheet.

    9
    Done

    Bake 20 Minutes Until Coconut Is Golden Brown.

    10
    Done

    Serve With Asian Style Hot Mustard.

    Avatar Of Ulla Beard

    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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