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Ginger Coconut Crabcakes w/Wasabi Cream

This easy crabcake recipe is made with an asian twist of ginger, coconut and a wasabi cream sauce and can be made in less than 30 minutes.

Posted By: A. Taniguchi
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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Ginger Coconut Crabcake Recipe

  • 4-5 ounces lump crabmeat
  • 1 small shallot, chopped (about 1/4 cup)
  • 1/2 tablespoon grated fresh ginger
  • 1 teaspoon honey
  • 1 egg, beaten
  • 3 tablespoons coconut milk (add more to taste)
  • 1/2 lime, juice and zest
  • 1/4 cup panko, plus more to coat cakes
  • 2 tablespoons fresh cilantro, roughly chopped
  • salt and pepper to taste
  • 1/4 to 1/2 teaspoon sriracha  or tobasco(optional)

Wasabi Cream Sauce Recipe:

  • 2 teaspoons wasabi (green horseradish) powder
  • 3 tablespoons water
  • 1/4 cup sour cream
  • dash salt

Cooking Process:

Crab cakes:

To make ginger coconut crabcake recipe, gently mix together all ingredients. Form into patties. Coat with extra panko on all sides.

Add 1 tablespoon butter and 3 tablespoons oil to frying pan and cook over med-med-high heat until golden brown on both sides.


Wasabi Cream Sauce:

To make the wasabi cream sauce recipe, mix all ingredients and chill well.  Serve sauce on the side or by dropping a spoonful on each crabcake or patterned on a plate for presentation.

Garnish with parsley or cilantro.

Nutritional Information:

No nutritional data for coconut ginger crabcake recipe or wasabi cream recipe.