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Coconut Crab Cakes


January 17, 2018

Coconut Crab Cakes with Fresh Pineapple Papaya Salsa

3 pounds of fresh crabmeat
¼ cup shredded coconut
1 large egg
1 teaspoon dried parsley
1 cup fresh papaya, diced
1 cup fresh pineapple, diced
½ cup chopped red onion
½ cup cilantro (optional)
2 limes, zest and juice one lime, cut the other in quarters for serving
Sea salt
Grape seed oil for pan-frying

Step 1 – Make the crab cakes
Add the crab, coconut, a pinch of sea salt, egg and dried parsley to a bowl and gently mix. Set aside in fridge for 10 minutes.

Step 2 – Make the salsa
Add the papaya, pineapple, red onion, lime zest, limejuice, cilantro and a pinch of sea salt to a bowl and combine. Set aside.

Step 3 – Cook the crab cakes
Pan fry the crab cakes in grape seed oil long enough to brown on both sides. Finish in 375-degree oven for 6-8 minutes.

Step 4 – Plate
Serve crab cakes with salsa on the side.

Hibiscus Mimosa

2 cups of water
2 cups plain white sugar
1 cup dried hibiscus flours
1 small thumb of fresh ginger
1 bottle of dry champagne, chilled

Step 1 –
Hibiscus simple syrup
Add the sugar, water, hibiscus and ginger to a pot and simmer until the sugar has dissolved. Add to a heat- proof serving container and allow to cool.

Step 2 – Serve
Add a tablespoon of simple syrup to champagne glasses and fill with champagne.

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