Coconut Crab Cakes with Mango Arugula Salad

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Coconut Crab Cakes are topped with a Mango Arugula Salad in this tropical inspired recipe, perfect as an appetizer or entree!

Coconut Crab Cakes

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!

Coconut Crab Cakes with Mango Arugula Salad

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! 😉

Coconut Crab Cakes with Mango Arugula Salad

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. I could not be more excited about the final result!

Coconut Crab Cakes Recipe Ingredients

Coconut Crab Cakes Ingredients

  • 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 Ingredients

  • 2 cups arugula
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ cup mango (diced)
  • 1 avocado (diced)

Coconut Crab Cakes Instructions

In a large bowl, combine the whisked egg, bell pepper, onion, cilantro, garlic, ginger, salt and pepper.

Coconut Crab Cakes Recipe

Add the crab, panko and coconut.

Form into 6-8 small crab cakes.

Coconut Crab Cakes Recipe

Heat the coconut oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes on each side.  

Coconut Crab Cakes Recipe

Mango Arugula Salad Instructions

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.

Coconut Crab Cakes with Mango Arugula Salad

This dish is light, fresh and perfect for a summer party appetizer!

Coconut Crab Cakes with Mango Arugula Salad

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!

Coconut Crab Cakes with Mango Arugula Salad

Coconut Crab Cakes with Mango Arugula Salad
5 from 2 votes
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Coconut Crab Cakes with Mango Arugula Salad

Coconut Crab Cakes are topped with a Mango Arugula Salad in this tropical inspired recipe, perfect as an appetizer or entree!

Course Appetizer
Cuisine cuban
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 8 small crab cakes
Calories 156 kcal
Author Whitney Bond

Ingredients

  • 1 egg whisked
  • 2 tbsp red bell pepper minced
  • 2 tbsp 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

Instructions

  1. In a large bowl, combine the whisked egg, bell pepper, onion, cilantro, garlic, ginger, salt and pepper.
  2. Add the crab, panko and coconut.
  3. Form into 6-8 small crab cakes.
  4. Heat the coconut oil in a large skillet over medium heat.
  5. Add the crab cakes and cook for 3-4 minutes on each side.
  6. To prepare the salad, toss the arugula with the olive oil and lemon juice, add the mango and avocado. Spoon onto the crab cakes. 

  7. Serve the lemon wedges on the side for juicing over the crab cakes.