Spicy Coconut Crab Cakes
These Spicy Coconut Crab Cakes are a bold, flavorful twist on the classic crab cake, incorporating Mediterranean-friendly ingredients like olive oil, fresh herbs, and a light, coconut-based touch. The perfect balance of heat and sweetness makes them ideal for appetizers, light lunches, or a special dinner.
Ingredients:
For the Crab Cakes:
1 lb lump crab meat, picked clean of shells
1/2 cup unsweetened shredded coconut
1/2 cup whole-grain breadcrumbs (or almond flour for a low-carb option)
1 egg, beaten
2 tbsp Greek yogurt
1 small shallot, finely minced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tbsp fresh cilantro, chopped
1 tsp Dijon mustard
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
Zest of 1 lemon
Pinch of salt and pepper
For Cooking:
2 tbsp extra virgin olive oil
For the Coconut-Lime Sauce:
1/2 cup light coconut milk
1 tbsp lime juice
1 tbsp Greek yogurt
1/2 tsp garlic powder
Pinch of cayenne pepper
Salt to taste
Instructions:
1. Prepare the Crab Cake Mixture:
In a large bowl, combine crab meat, shredded coconut, breadcrumbs, egg, Greek yogurt, shallot, garlic, parsley, cilantro, mustard, paprika, cayenne, lemon zest, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.
Form the mixture into 8 small patties (or 4 larger ones). Refrigerate for at least 20 minutes to firm up.
2. Make the Coconut-Lime Sauce:
In a small bowl, whisk together coconut milk, lime juice, Greek yogurt, garlic powder, cayenne, and a pinch of salt. Chill until ready to serve.
3. Cook the Crab Cakes:
Heat olive oil in a large skillet over medium heat.
Cook the crab cakes for 3-4 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
4. Serve:
Arrange the crab cakes on a platter and drizzle with the coconut-lime sauce. Garnish with fresh herbs and lime wedges.
Nutritional Info: (Per Crab Cake, approx. 8 servings)
Calories: ~140
Protein: ~12g
Carbohydrates: ~5g
Fat: ~8g
Fiber: ~1g
Sugar: ~1g
Sodium: ~210mg
Mediterranean-Friendly Tips:
Use whole-grain breadcrumbs or almond flour to boost fiber and keep it light.
Pair with a side of arugula salad dressed in olive oil and lemon juice.
Add extra herbs like dill or mint for a more Mediterranean flavor profile.
Perfect as a starter or paired with roasted vegetables for a light meal, these crab cakes are a fusion of Mediterranean and tropical cuisine that’s both healthy and delicious!