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.."
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Ready In:
16 cakes




  • preheat oven to 375.
  • place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted.
  • combine crab, ginger, green onions, pepper, carrot, lemon juice, may, egg, rice vinegar and garlic and mix well.
  • combine bread crumsb and cayenne pepper and fold into crab mix.
  • sprinkle half of the coconut on cutting board.
  • With a measuring spoon form 16 even sized balls of crab mix.
  • roll in coocnut mixture and sprinkle remianing coconut on top.
  • Flatten and place on cookie sheet.
  • bake 20 minutes until coconut is golden brown.
  • Serve with asian style hot mustard.

Questions & Replies

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  1. cookingkiminpdx
    Really delicious! We simply loved these. I 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!
  2. SarahCKS
    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.
  3. Brookes Kitchen
    Great recipe! I followed the recipe exactly. I used sweetened coconut flakes, as that is what I had on hand. My husband and I both liked the sweetened coconut. I've also never toasted coconut in the microwave- but it works! I would check it every 20-30 seconds. Mine was toasted in 2 1/2 minutes.
  4. gpl4574
    They were excellent thank you for your time and effort. I am new at cooking
  5. Shirlsaw
    OK - I will try next weekend and then update- looks yummy. Only question is did you use sweetened coconut or unsweetened??


Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="">
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