Asian Inspired Coconut Crab Cakes
I got the idea for this recipe taking an international cooking class in college.. i adapted it til it was perfect..
Steps
Preheat oven to 375.
Place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted.
Combine crab , ginger , green onions , pepper , carrot , lemon juice , may , egg , rice vinegar and garlic and mix well.
Combine bread crumsb and cayenne pepper and fold into crab mix.
Sprinkle half of the coconut on cutting board.
With a measuring spoon form 16 even sized balls of crab mix.
Roll in coocnut mixture and sprinkle remianing coconut on top.
Flatten and place on cookie sheet.
Bake 20 minutes until coconut is golden brown.
Serve with asian style hot mustard.
Ingredients
flaked coconut, crabmeat, fresh ginger, green onion, red bell pepper, carrot, reduced-fat mayonnaise, egg, rice vinegar, garlic cloves, unseasoned breadcrumbs, cayenne pepper, lemon