• 83 Ratings

Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).

    Advertisement
  • Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.

Reviews

83 Ratings
  • 5 star values: 14
  • 4 star values: 30
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 6