Coconut Crusted Crab Cakes Recipes

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BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

SAM'S COCONUT CRAB CAKES WITH COCONUT BASIL MAYONNAISE



Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper

Steps:

  • Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
  • In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
  • Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
  • Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.

ETTA'S CRAB CAKES (TOM DOUGLAS)



Etta's Crab Cakes (Tom Douglas) image

Living in Seattle, and having eaten these at Etta's, I can attest that Etta's Crab Cakes are superb. They are included in "I Love Crab Cakes: 50 Recipes for an American Classic" by Tom Douglas with Shelley Lance and have been "rereleased" (so to speak) on numerous other websites. One hour of the estimated preparation time is chilling time. Timing is based on buying (admittedly pricey)Dungeness crab meat. If buying cooked crabs and planning to extract crab meat yourself, add at least an hour.

Provided by BarbryT

Categories     Crab

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 large egg yolk
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped onion
2 teaspoons chopped parsley
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb fresh dungeness crabmeat, picked clean of shell and lightly squeezed if wet
4 cups fresh breadcrumbs
3 tablespoons chopped parsley
4 tablespoons approx. unsalted butter

Steps:

  • In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
  • Pulse to mince the vegetables and combine the ingredients.
  • With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
  • Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
  • Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
  • Put the fresh bread crumbs in a shallow container and stir in parsley.
  • Lightly dredge the crab cakes on both sides in the bread crumbs.
  • Chill for at least 1 hour (preferably longer).
  • Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
  • Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
  • Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

Nutrition Facts : Calories 794.3, Fat 36, SaturatedFat 12.7, Cholesterol 151, Sodium 1301.8, Carbohydrate 80.3, Fiber 5.3, Sugar 7.5, Protein 35.6

MACADAMIA NUT CRUSTED CRAB CAKES



Macadamia Nut Crusted Crab Cakes image

Recipe from the "Pineapple Grill" in south Florida. These are very tasty crab cakes that can be served as a main course or smaller as an appetizer. Very delicious with the Black Bean Relish. Prep time includes letting the crab mixture and patties sit to meld flavors.

Provided by Babs in Toyland

Categories     Crab

Time 1h36m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 13

1 lb lump crabmeat
1/4 medium red onion, finely diced
1/4 medium red bell pepper, finely diced
2 stalks celery, finely diced
1/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons Dijon mustard
4 1/2 teaspoons Hellmann's mayonnaise
1/4 teaspoon mccormick's garlic and herb seasoning
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko breadcrumbs (Japanese bread crumbs)
2/3 cup crushed macadamia nuts
1/4 cup vegetable oil

Steps:

  • Pick through the crabmeat to remove any bits of cartilage or shell.
  • Drain well.
  • In a large bowl, combine the crabmeat and the next seven ingredients.
  • Mix well and let stand for 30 minutes for the flavor to blend.
  • Place the flour in one bowl, the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl.
  • Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
  • (the mixture is light and will separated but don't despair, keep pressing each patty firmly together).
  • Dip each patty into the flour to coat.
  • Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well.
  • Place on a plate and allow to air dry for 30 minutes.
  • In a large, heavy skillet, heat the oil over medium heat.
  • Cook the patties without crowding in the pan until desired browness, turning once.
  • This may have to be done in batches.
  • Watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs.
  • It usually takes about 3 minutes on each side to reach a golden brown and cook through.
  • Serve with"Black Bean Relish" (recipe posted separately).

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