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Ingredients
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Coco Crab Cakes
Method
Preparation
- 1
Make the Crab Cake Mixture
In a large bowl, combine the crab meat, coconut flakes, bread crumbs, egg, sliced green onions, lime juice, garlic powder, salt, and pepper. Mix gently until well combined.
- 2
Form the Cakes
Shape the mixture into small patties, about 2 inches in diameter. Place them on a tray and refrigerate for at least 30 minutes to firm up.
- 3
Fry the Capers
In a small pan, heat a little vegetable oil over medium heat. Add the capers and fry until they become crispy. Remove and drain on paper towels.
- 4
Cook the Crab Cakes
In the same pan, add more vegetable oil if needed. Fry the crab cakes in batches for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
- 5
Serve
Serve the crab cakes hot, topped with fried capers and accompanied by lemon-tarragon aioli.