Asian Inspired Coconut Crab Cakes

Ingredients

• 1 cup flaked coconut
• 8 ounces flaked crabmeat
• 1 tablespoon fresh ginger
• 1/4 cup thinly chopped green onion
• 1/4 cup diced red bell pepper
• 1/4 cup grated carrot
• 1/4 cup reduced-fat mayonnaise
• 1 egg
• 2 teaspoons rice vinegar
• 2 garlic cloves
• 1/3 cup unseasoned breadcrumbs
• 1/4 teaspoon cayenne pepper
• 1 lemon

Directions

1. 1

   preheat oven to 375.

2. 2

   place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted.

3. 3

   combine crab, ginger, green onions, pepper, carrot, lemon juice, may, egg, rice vinegar and garlic and mix well.

4. 4

   combine bread crumsb and cayenne pepper and fold into crab mix.

5. 5

   sprinkle half of the coconut on cutting board.

6. 6

   With a measuring spoon form 16 even sized balls of crab mix.

7. 7

   roll in coocnut mixture and sprinkle remianing coconut on top.

8. 8

   Flatten and place on cookie sheet.

9. 9

   bake 20 minutes until coconut is golden brown.

10. 10

    Serve with asian style hot mustard.