Crab Cakes with Thai Coconut Sauce

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    crab cakes thai coconut sauce

    Recipe by Rochelle Palermo

    • Makes 8Servings

    Ingredients

    • 1 can (13.5 oz.) coconut milk
    • 1 stalk lemongrass, sliced
    • 1 jalapeño, sliced
    • 3-inch piece fresh ginger, sliced
    • 1 tbsp. fish sauce
    • 1 tbsp. fresh lime juice
    • 1/4 cup mayonnaise
    • 1 egg
    • 1 lb. crabmeat
    • 3/4 cup panko
    • 1/4 cup coconut oil
    • Fresh cilantro leaves, for garnish

    Preparation

    In pot, simmer coconut milk, lemongrass, jalapeño, ginger, fish sauce and lime juice, 15 minutes; strain sauce. In bowl, mix mayo and egg, then crab and panko. Form 8 cakes. In skillet, fry cakes in oil over medium until golden, 3 to 4 minutes per side. Serve with sauce and cilantro.