Tuesday 3 July 2012

Mixing it up with Coconut Crab Cakes

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Coconut Crab Cakes
okay, it looks a bit funny, but that doesn't matter when you taste it!

For the last month or so, the stack of empty boxes and I have been having a complete and total stare-off, they were winning. Everyday I would wake up, and there they were, calling out and eating at every nerve like some dirty little secret that wouldn't go away until you drank a bottle of champagne and told all to the world. Not that that's ever happened to me.  People ask how the packing and prep is going and I'm painfully honest and have to tell them, in a long winded fashion, that it's not. But now, finally, finally, we've turned a corner. I'm opening drawers I haven't thought about in at least a year.  I'm packing box after box, and pile after pile, and boy does it feel good.

In truth, I like moving.  I like the forced purge of "stuff," the opportunity to set everything up just right and decorate. But this move is a whole other ball game.  So when I get overwhelmed, or tired, or just need to turn my back on it again, I cook. It's always been a release for me, and in these hours, days, weeks, of upheaval, it's very grounding.

Not your average crab cakes, these coconut crab cakes can get you lost in a moment pretty easily. The combination of flavours creates something that is sweet, herby, and delicate, with just a hint of heat.  Recommended when you need a bit of an escape but have no where to go!

I know these are a bit weird looking, but trust, they are awesome. We turned these into burgers, and they held together well, if they weren't so filling, I would have had seconds. Instead I just had a second escape the very next day around lunch time.

Coconut Crab Cakes (or Burgers)
adapted from, Love and Lemons

1 pound lump crabmeat
2 green onions, chopped (mostly greens, and a little white)
1 garlic clove, minced
1/2 Tbsp grated fresh ginger
1 tsp honey
1 egg, beaten
3 Tbsp coconut milk
1/2 lime, juice and zest
1/4 cup panko crumbs, plus more to shape cakes
2 Tbsp fresh cilantro, roughly chopped
pinches of salt and pepper
1/2 tsp siracha (a pinch of red chili flakes would also work)

  1. Mix together all ingredients
  2. Form into patties, adding extra panko on the outside (for added crunch!)
  3. Bake for approximately 10-12 minutes - I do not recommend trying to flip these part way, I did, and it fell apart, it needs the full 10 minutes to bind.
  4. Enjoy!

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