Spicy Coconut Crab Cakes
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon cayenne pepper (adjust for spice level)
1 teaspoon curry powder
1 tablespoon soy sauce
1 tablespoon lime juice
1 egg, beaten
Salt and black pepper, to taste
1/2 cup shredded coconut (sweetened or unsweetened)
Vegetable oil (for frying)
Instructions:
Prepare the Mixture:
Combine Ingredients: In a large mixing bowl, gently combine the crab meat, breadcrumbs, green onions, cilantro, red bell pepper, garlic, ginger, cayenne pepper, curry powder, soy sauce, lime juice, and beaten egg. Season with salt and black pepper to taste.
Form the Cakes: Using your hands, form the mixture into patties (about 2-3 inches in diameter). You should have about 8-10 crab cakes.
Coat and Chill:
Coat with Coconut: Spread the shredded coconut on a plate. Gently press each crab cake into the coconut to coat both sides.
Chill: Place the coated crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them firm up.
Cook the Crab Cakes:
Heat Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat.
Fry Crab Cakes: Carefully add the crab cakes to the skillet (in batches if necessary), cooking for about 4-5 minutes on each side or until golden brown and crispy. Drain on paper towels to remove excess oil.
