Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 32
Number Of Ingredients 12
Steps:
- Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
- Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.
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