Dive into a tropical culinary adventure with our Veggie Loaded Coconut Crabcakes! Imagine sinking your teeth into golden, crispy patties that burst with the fresh flavors of crab meat, complemented by the sweetness of shredded coconut and vibrant bell peppers. This delightful seafood dish is not only easy to prepare but also a guaranteed crowd-pleaser, perfect for impressing guests at your next gathering or simply treating yourself to a gourmet meal at home. Ready to elevate your dining experience? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1/2 cup shredded coconut
- 1/2 cup diced bell peppers
- 1/4 cup green onions
- 1 egg
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Carefully pick through the crab meat to remove any shell fragments, ensuring a smooth texture for the cakes.
- In a large mixing bowl, combine the crab meat, shredded coconut, diced bell peppers, and finely chopped green onions.
- Crack the egg into the mixture and add breadcrumbs, salt, and pepper. Gently fold all ingredients together, being careful not to break up the crab meat too much.
- Using clean hands, form the mixture into 8 evenly sized patties, pressing them firmly to ensure they hold together.
- Place the formed crabcakes on a plate lined with parchment paper and refrigerate for 10 minutes to help them set and prevent falling apart during cooking.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan, about 1/4 inch deep.
- Once the oil is hot (around 350°F), carefully place the crabcakes in the skillet, cooking in batches to avoid overcrowding.
- Fry each crabcake for 3-4 minutes per side, or until golden brown and crispy, adjusting heat as needed to prevent burning.
- Remove crabcakes with a slotted spatula and drain on paper towels to remove excess oil.
- Serve hot, optionally garnished with fresh herbs or a citrus-based dipping sauce.
Tips
- Quality Crab Meat: Always opt for fresh or high-quality canned crab meat to ensure the best flavor and texture in your crabcakes. Avoid any shell fragments by carefully picking through the meat.
- Chill the Patties: Don’t skip the refrigeration step! Chilling the formed crabcakes for at least 10 minutes helps them firm up, making them less likely to fall apart during frying.
- Oil Temperature: Make sure the oil is hot enough before adding the crabcakes. This ensures a crispy exterior while keeping the inside moist. If you don’t have a thermometer, test the oil by dropping in a small piece of the mixture; it should sizzle immediately.
- Batch Cooking: Fry the crabcakes in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy cakes.
- Serving Suggestions: For an extra touch, serve your crabcakes with a zesty citrus-based dipping sauce or a sprinkle of fresh herbs to enhance their tropical flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 22g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 120mg
