Micronesian Crab Cakes

Ingredients

In this Micronesian adaptation of Maryland Crab Cakes, we incorporate traditional Micronesian ingredients and flavors to create a unique fusion dish. The addition of coconut adds a tropical sweetness, while lime juice adds a refreshing tang. We also introduce chili peppers to give the crab cakes a subtle heat, reminiscent of the spicy flavors found in Micronesian cuisine. We alse have the original recipe for Maryland Crab Cakes, so you can check it out.

• 1 pound (450g) fresh crab meat 1 pound (450g) fresh crab meat
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1/4 cup (15g) chopped green onions 1/4 cup (15g) chopped green onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small red chili pepper, finely chopped 1 small red chili pepper, finely chopped
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons (30ml) vegetable oil, for frying 2 tablespoons (30ml) vegetable oil, for frying

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 15g (Sugars: 2g)
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the crab meat, coconut milk, lime juice, cilantro, green onions, garlic, chili pepper, breadcrumbs, salt, and black pepper. Mix gently until well combined.
2. 2.
   Shape the mixture into small patties, about 2 inches (5cm) in diameter.
3. 3.
   Heat the vegetable oil in a skillet over medium heat.
4. 4.
   Carefully place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
5. 5.
   Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Micronesian Crab Cakes warm, garnished with additional cilantro and lime wedges if desired.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a creamy texture and rich flavor.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.
• Crab meat — Use fresh crab meat if possible, but canned crab meat can be used as a substitute.

Tips & Tricks

• To achieve a crispy exterior, refrigerate the crab cakes for 30 minutes before frying.
• Serve the crab cakes with a side of tropical fruit salsa for an extra burst of flavor.
• If you prefer a spicier kick, add more chili peppers to the crab cake mixture.
• Experiment with different herbs and spices to customize the flavor profile of the crab cakes.
• For a healthier alternative, you can bake the crab cakes in the oven instead of frying them.

Serving advice

Serve the Micronesian Crab Cakes as an appetizer with a side of tropical fruit salsa or as a main course accompanied by a fresh green salad. Garnish with additional cilantro and lime wedges for a vibrant presentation.

Presentation advice

Arrange the Micronesian Crab Cakes on a platter, garnished with fresh cilantro leaves and lime wedges. Serve them with a colorful tropical fruit salsa on the side to enhance the visual appeal of the dish.