Coconut shrimp + crab cakes with spicy mango + pineapple sauce
Shrimp and crab cakes with a tropical twist, perfect for serving as appetizers.
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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
Instructions
- 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.