Imagine a culinary escape where the delicate sweetness of fresh crab meets the tropical crunch of coconut, topped with a vibrant mango arugula salad that bursts with Caribbean flavors. These Coconut Crab Cakes are not just a meal; they're a vacation for your palate, promising to whisk you away to sun-drenched shores with every single bite. Whether you're a seafood lover, a culinary adventurer, or simply someone who craves an extraordinary dining experience, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Caribbean
Serves: 6 servings
Ingredients
- 1 pound crab meat
- 1/2 cup shredded coconut
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1 egg, beaten
- 1 mango, diced
- 4 cups arugula
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Carefully pick through crab meat to remove any shells or cartilage, being gentle to maintain large meat chunks.
- In a large mixing bowl, combine crab meat, shredded coconut, mayonnaise, Dijon mustard, Old Bay seasoning, and beaten egg. Gently fold ingredients together, ensuring the crab meat remains mostly intact.
- Season the mixture with salt and pepper, mixing lightly to distribute seasonings evenly.
- Form the mixture into 6 equal-sized patties, approximately 3 inches in diameter. Place formed patties on a plate lined with parchment paper and refrigerate for 15 minutes to help them hold their shape.
- While crab cakes chill, prepare the mango arugula salad. In a separate bowl, combine diced mango, arugula, and fresh lime juice. Toss gently and set aside.
- Heat a large non-stick skillet over medium-high heat. Add a thin layer of oil to prevent sticking.
- Carefully place chilled crab cakes in the skillet, cooking for 3-4 minutes on each side until golden brown and heated through.
- Remove crab cakes from skillet and let rest on a paper towel-lined plate to absorb excess oil.
- Plate the crab cakes and top with the prepared mango arugula salad. Serve immediately while crab cakes are warm and crisp.
Tips
- Quality Matters: Always use the freshest crab meat possible. Lump or jumbo lump crab meat works best for maintaining large, tender chunks.
- Chilling is Key: Refrigerating the crab cake mixture helps the patties hold their shape and prevents them from falling apart during cooking.
- Gentle Handling: When mixing ingredients and forming patties, be extremely gentle to preserve the crab meat's delicate texture.
- Oil Temperature: Ensure your skillet is at medium-high heat for the perfect golden-brown crust without burning.
- Don't Overcrowd: Cook crab cakes in batches if necessary to maintain proper heat and achieve a crispy exterior.
- Fresh Lime Tip: Use freshly squeezed lime juice for the salad to enhance the bright, zesty flavor.
- Serving Suggestion: Serve immediately after cooking to enjoy the crab cakes at their crispiest and most flavorful.
Nutrition Facts
Calories: 344kcal
Carbohydrates: 24g
Protein: 26g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 60mg
