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To prepare crab cakes: Place coconut in a small food processor. Cover and process until finely chopped; set aside. In a large bowl, combine egg, 1/2 cup breadcrumbs, mayonnaise, green onions, roasted peppers, chile-garlic sauce, cilantro, mint (or basil), lime zest, lime juice, salt and black pepper. Add crabmeat; mix well. Using moistened hands, shape crab mixture into twelve 3/4-inch-thick patties.
Combine coconut and the remaining 1/4 cup breadcrumbs in a shallow dish. Dip crab cakes into coconut mixture, turning to coat. Place crab cakes on a wax paper-lined baking sheet. Cover and chill for at least 1 hour (and up to 24 hours) to make crab cakes easier to handle during cooking.
Meanwhile, prepare peanut sauce: In a small saucepan, whisk together sugar, peanut butter, water, soy sauce, oil, and garlic. Cook until sugar is dissolved, whisking frequently.
To cook crab cakes: Heat 2 tablespoons oil in a very large skillet over medium heat. Add half of the crab cakes; cook about 8 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes (add additional oil, if necessary). Serve crab cakes with peanut sauce and garnish with green onion, if desired.