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.