chef adam's coconut crab cakes

This flavor combination is to die for!  Salty crab meat with the sweet touch of coconut flakes will take your taste buds on a trip to flavor town

Makes 6


- 6 Super Jumbo Lump Crab cakes

- 6 oz sweetened coconut flakes

- 2 eggs beaten

- ½ cup of flour

- Oil to saute in – Avocado is my choice.



- Set up the Flour, Egg and coconut like a breading station

- Dip the crab cake in the mix and press the coconut into the soft crabcake.

- Warm up the pan with about 2 T of oil to medium hi – if the pan is to hot it will burn the coconut.

- Sauté on both sides til golden and then place in 350 degree oven for 12/14 minutes.

- Serve with spicy mayo aioli

Chef Adam's Coconut Crab Cakes
Back to blog