Coconut Crab Cakes are topped with a Mango Arugula Salad in this tropical inspired recipe, perfect as an appetizer or entree!
Over Memorial Day weekend, my boyfriend Kurt & I headed to Philadelphia for his cousins wedding. Since it was my first time in Philly, I had to check out the food scene!
Of course I tried several Philly Cheesesteaks (you can read all about that in my Food Bloggers Guide to Philadelphia!) but I also tried some local restaurants that were recommended by friends from the area.
One of these recommendations was Cuba Libre, a Cuban restaurant where we indulged in an unlimited tapas brunch!
Our favorite tapa at brunch was the Coconut Crab Fritters. They were crispy on the outside, with just the right amount of sweetness from the coconut, since they were unlimited tapas, we may or may not have ordered these Coconut Crab Fritters three times! 😉
After coming home from the trip, I had lots of new recipe inspiration, including the Coconut Crab Fritters, which inspired these Coconut Crab Cakes. Just like the fritters, the crab cakes have a perfectly crisp outside with a hint of sweetness. I added the Mango Arugula Salad to give the dish another element of flavors and textures, and could not be more excited about the final result!
- 1 egg (whisked)
- ⅛ cup red bell pepper (minced)
- ⅛ cup red onion (minced)
- 1 tbsp fresh cilantro (chopped)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- ½ tsp sea salt
- ½ tsp black pepper
- 8 oz lump crab meat
- ¼ cup panko bread crumbs
- ¼ cup coconut flakes
- 2 tbsp coconut oil
- 1 lemon (sliced into wedges)
Mango Arugula Salad
- 2 cups arugula
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ cup mango (diced)
- 1 avocado (diced)
In a large bowl, combine the whisked egg, bell pepper, onion, cilantro, garlic, ginger, salt and pepper.
Add the crab, panko and coconut.
Form into 6-8 small crab cakes.
Heat the coconut oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes on each side.
To prepare the salad, toss the arugula with the olive oil and lemon juice, add the mango and avocado. Spoon onto the crab cakes. Serve the lemon wedges on the side for juicing over the crab cakes.
This dish is light, fresh and perfect for a summer party appetizer!
Instead of making 6-8 small crab cakes, this recipe could also make 2-3 large crab cakes. Serve with extra Mango Arugula Salad on the side for one scrumptious dinner!
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