INGREDIENTS
- 1 cup (8 oz) crab meat
- 1/2 cup baby shrimp peeled/deveined/minced
- 1 egg
- 1 green onion
- 1/3 red pepper cored/finely diced
- 2 tsp fresh lemon juice
- 3/4 cup panko breadcrumbs
- 1 tsp Dijon
- 1/3 tsp cayenne
- 1/4 cup shredded coconut
- 1/2 tsp kosher salt
- 1/3 tsp fresh cracked black pepper
- 1 tbsp grape seed oil
- 1/2 cup peanuts chopped
Pineapple & Mango dipping Sauce
- 1 cup pineapple juice
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1/2 tsp kosher salt
- 1 tbsp cornstarch
- 2 cilantro sprigs
- 1/4 jalapeno
- 1 tbsp water
METHOD
- Pre-heat oven to 375F and line a baking tray with parchment.
- Combine all ingredients for the crab cakes in a mixing bowl and form into 1.5 oz hockey pucks.
- In a large frying pan on medium heat add oil and sear crab cakes until golden brown on each side, transfer to baking tray and bake for 4-5 minutes.
- In a large frying pan on low-medium heat toast peanuts tossing occasionally, 6-7 minutes, rest aside.
- In a food processor combine all ingredients for dipping sauce except water and blend well. Transfer to a saucepan and bring to a boil.
- Combine water and cornstarch and whisk into sauce to thicken. Remove from heat and allow to cool.
- Top crab cakes with sauce and serve.