Spicy Coconut Crab Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crab claw meat, 16 oz.Egg, whole, rawMayonnaise, regular, 1/4 cupAioli Garlic Mustard sauce (Trader Joe's), 1/4 cupCoconut, FINELY SHREDDED, 1/4 cupParsley, dried or fresh, 2 tbsp
In a medium-sized mixing bowl, beat one raw egg. Comb through crab meat to remove any shell before adding the meat to the mixing bowl. Add all remaining ingredients and mix thoroughly. Use a 1/4 cup measure to divide mixture into 8 crab cakes. Cakes can be placed on a waxed-paper lined plate or dish, covered, and refrigerated for up to 4 hours before broiling.
To broil, start the oven on its broiler setting. Cover the slit top of a broiler pan with non-stick aluminum foil, non-stick side up; arrange crab cakes on the non-stick foil. Place the broiler pan under the hot broiler element. Broil for about 10 minutes or until the tops of the cakes are golden brown; gently turn the crab cakes over and broil for another 10 minutes or until the second side is golden brown. Remove from broiler and let stand for 5 minutes before serving.
Serving Size: makes 8 1/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFER89125.
To broil, start the oven on its broiler setting. Cover the slit top of a broiler pan with non-stick aluminum foil, non-stick side up; arrange crab cakes on the non-stick foil. Place the broiler pan under the hot broiler element. Broil for about 10 minutes or until the tops of the cakes are golden brown; gently turn the crab cakes over and broil for another 10 minutes or until the second side is golden brown. Remove from broiler and let stand for 5 minutes before serving.
Serving Size: makes 8 1/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFER89125.
Nutritional Info Amount Per Serving
- Calories: 127.2
- Total Fat: 8.3 g
- Cholesterol: 100.0 mg
- Sodium: 299.0 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.4 g
- Protein: 12.6 g
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