Polynesian Gluten-Free Coconut Crab Cakes with Mango Salsa

Allergens

Shellfish (Crab), Eggs, Coconut

Ingredients

• 1 pound fresh lump crab meat
• 1 cup gluten
• free panko breadcrumbs
• 1/2 cup unsweetened shredded coconut
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped green onions
• 1 teaspoon grated lime zest
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• For the Mango Salsa:
• 1 ripe mango, diced
• 1/4 cup finely chopped red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. In a large mixing bowl, combine crab meat, gluten free panko breadcrumbs, shredded coconut, mayonnaise, green onions, lime zest, black pepper, sea salt, paprika, and cayenne pepper. Mix well to incorporate all ingredients.
2. Gradually add beaten eggs to the mixture, stirring until thoroughly combined.
3. Using your hands or an ice cream scoop, form 8 evenly sized crab cake patties.
4. In a large non stick skillet, heat vegetable oil over medium heat.
5. Carefully place crab cakes in the skillet and cook for 3 4 minutes per side, or until golden brown and crispy.
6. While crab cakes are cooking, prepare mango salsa by combining diced mango, red onion, lime juice, honey, black pepper, and sea salt in a small bowl. Stir well to combine.
7. Remove crab cakes from heat and let cool slightly.
8. Serve crab cakes warm with a generous scoop of mango salsa on top, garnished with fresh green onions and lime wedges.

Chef’s Insight

The combination of sweet mango and spicy cayenne pepper in this dish creates an intriguing balance of flavors that will leave you craving more.

Notes

Feel free to add more heat or sweetness to the dish according to your taste preferences by adjusting the amount of cayenne pepper or honey in the mango salsa.