1 can coconut cream (13–15 oz)
1 tablespoon fresh cilantro, chopped
1 tablespoon garlic blend paste
1/4 cup panko breadcrumbs
1/2 cup crispy fried onions
1 tablespoon fresh lime juice
1 tablespoon chili-garlic sauce
1/4 cup roasted red peppers, drained & diced
1/4 cup mayonnaise
1/2 cup shredded unsweetened coconut
8 oz lump crab meat, drained
1/4 cup grapeseed oil
- Transfer contents of coconut cream can to small bowl; stir to emulsify separated cream. Reserve 1/2 cup coconut cream (use remaining cream for other recipes).
- Combine in large mixing bowl: cilantro, garlic, breadcrumbs, fried onions, reserved 1/2 cup coconut cream, lime juice, chili-garlic sauce, roasted red peppers, mayonnaise, and coconut until blended. Gently fold in crabmeat until thoroughly mixed.
- Shape crab mixture into 12 equal cakes. Arrange crab cakes on parchment-lined baking sheet; cover with plastic wrap, and chill 1 hour.
- Heat oil in a large sauté pan on medium 2–3 minutes. Add crab cakes to pan (in batches) and cook 4–5 minutes on each side until golden brown. Serve with lime aioli (if desired).
Serving suggestion: Top with Lime Aioli
Amount per 1/12 recipe serving: Calories 190, Total Fat 14.00g, Sat Fat 5.00g, Trans Fat 0.00g, Chol 25mg, Sodium 170mg, Total Carb 11g, Fiber 0.00g, Sugars 7g, Protein 5g, Calc 4%, Vit A 0%, Vit C 0%, Iron 0%