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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INGREDIENTS
Nutrition- 1cup flaked coconut
- 8ounces flaked crabmeat
- 1tablespoon fresh ginger
- 1⁄4cup thinly chopped green onion
- 1⁄4cup diced red bell pepper
- 1⁄4cup grated carrot
- 1⁄4cup reduced-fat mayonnaise
- 1
- 2teaspoons rice vinegar
- 1⁄3cup unseasoned breadcrumbs
- 1⁄4teaspoon cayenne pepper
- 1
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DIRECTIONS
- 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.
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