Ingredients
-
1
-
8
-
1
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
2
-
2
-
1/3
-
1/4
-
1
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
