I had the pleasure of presenting these beautiful tropical coconut crab cakes during cooking demo on The Wendy Williams Show. Wendy is a lot of fun to work with and is happily, a pescatarian! This was news to me because I was under the impression that she was vegan.
To see the cooking demo with me and Wendy click here
I am a huge fan of food staycations. You know, when you incorporate exotic ingredients into your recipes that take you to another place. These crab cakes will take you from California to the Caribbean.
3 pounds of fresh crabmeat
¼ cup shredded coconut
1 large egg
1 teaspoon dried parsley
1 cup fresh papaya, diced
1 cup fresh pineapple, diced
½ cup chopped red onion
½ cup cilantro
2 limes, zest and juice one lime, cut the other in quarters for serving
Grapeseed oil for pan-frying
- Step 1 – Make the crab cakes – Add the crab, coconut, a pinch of sea salt, egg and dried parsley to a bowl and gently mix. Set aside in fridge for 10 minutes.
- Step 2 – Make the salsa – Add the papaya, pineapple, red onion, lime zest, limejuice, cilantro and a pinch of sea salt to a bowl and combine. Set aside.
- Step 3 – Pan fry the crab cakes in grapseed oil long enough to brown on both sides. Finish in 375 degree oven for 6-8 minutes.
- Step 4 – Serve crab cakes with salsa on the side.