Thai Coconut Crab Cakes
Thai Coconut Crab Cakes With Avocado And Mango Salsa
If you like crab cakes and love the tastes of Southeast Asia you will love these crab cakes. We add the delicious taste of toasted coconut to these crab cakes with a distinctly Southeast Asian flavor. You will want to toast your crab cakes by spreading your coconut in a baking pan or cookie sheet and toast it in a 350 degree oven until the coconut is golden brown. You will also need a bottle of Asian Fish Sauce from the Asian Foods section at your local supermarket to give these Thai Coconut Crab Cakes their distinctly Southeast Asian Flavor.
When you buy your can of crab meat be sure to go through it carefully to make sure there are no shell fragments in it. The fresh cracked crab sold in the seafood section of most supermarkets is what I like to use but you can also use the canned crab found in the canned meats section of your local supermarket.
For Your Thai Coconut Crab Cakes You Will Need.
1. 1 Cup Flaked Coconut Toasted. ( Divide In Half )
2. 8 Ounces Crab Meat.
3. 1 Tablespoon Fresh Minced Ginger.
4. 1/4 Cup Fresh Diced Green Onions Including Tops.
5. 1/4 Cup Fine Diced Red Bell Pepper.
6. 1/4 Cup Mayonnaise.
7. 2 Teaspoons Asian Fish Sauce.
8. 1 Large Egg.
9. 1 Teaspoon Ground Cayenne Pepper.
10. 1/3 Cup Plain Breadcrumbs.
Mix all of the above in a large mixing bowl. Sprinkle the reserved half cup of toasted coconut out on a flat surface and shape your crab mixture into round cakes and slightly roll and pat the crab cake in the toasted coconut.
Spray a large baking sheet with vegetable cooking spray and place your crab cakes onto the prepared baking sheet. Bake your crab cakes in a preheated 350 degree oven until golden brown. Turn them over if necessary while they are baking.
Serve your Thai Coconut Crab Cakes With The Below Avocado and Mango Salsa.
Avocado and Mango Salsa
1. 2 Half's of Avocado Diced Up Fine.
2. The Juice Of One Lime.
3. 3 Large Tomatoes Diced Fine.
4. 1 Red Sweet Onion Diced Fine.
5. Handful Of Coriander Leaves Chopped Fine.
6. 2 Ripe Mangoes Diced Fine.
7. Zest Of One Lime.
8. 1 Teaspoon Salt.
9. 1 Teaspoon Black Pepper.
Mix together well and refrigerate over night before you serve with your Thai Coconut Crab Cakes. So its a good ideal to make your salsa the day before you need it.