Coconut Lime Crab Cakes with Chili Mayo
You don't have to live in Maryland to enjoy delicious crab cakes. They are extremely easy to make at home and cook in less than 10 minutes.
Servings: 8 crab cakes
Ingredients
- 1/4 cup coconut milk
- 2 tbsp mayonnaise
- 1 egg
- 1 lime
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1 lb jumbo lump crab meat
- 1/2 cup panko breadcrumbs
- 1 tbsp jalapeno minced
- 2 tbsp canola oil
Chili Mayo
- 1/2 cup mayonnaise
- 2 tbsp chili sauce (sambal oelek)
- 2 tbsp coconut milk
- 1 lime
- pinch salt
Instructions
- In a medium bowl, whisk together 1/4 cup coconut milk, 2 tablespoons mayo, egg, juice and zest from 1 lime, and salt and pepper.
- Pick through the crab pieces to make sure there are no shells. Fold the crab, breadcrumbs and jalapeno into the coconut milk mixture. Ensure that it’s mixed thoroughly, but that the crab still has large pieces.
- Chill for 30 minutes.
- Shape into 8 crab cakes. Chill for at least 30 minutes.
- In a small bowl, whisk together 1/2 cup mayo, chili sauce, 2 tablespoons coconut milk, juice and zest from half a lime and salt. Chill. Cut the remaining lime half into wedges.
- Heat a skillet or griddle plate over medium-high heat on a grill or stove top. Add canola oil to the pan.
- Fry the crab cakes in the oil for 4-5 minutes per side, until brown. Remove. Immediately sprinkle with a pinch of salt.
- Serve with the chili mayo and lime wedges.
Nutrition
Calories: 236kcal | Carbohydrates: 6g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 818mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg