Coconut Crusted Crab Cakes

Ingredients

• 2 tablespoons asian fish sauce 
• 0.5 teaspoon pepper black freshly ground
• 6 tablespoons canola oil 
• 2 teaspoons cilantro leaves chopped
• 1 pound crab meat drained
• 2 teaspoons ginger fresh grated peeled
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon lemongrass white finely chopped
• 0.3 cup juice of lime fresh
• 4  lime wedges 
• 1 cup mayonnaise 
• 0.5 cup panko bread crumbs for dredging
• 0.3 cup bell pepper diced red finely
• 0.5 teaspoon pepper flakes red
• 0.5 cup scallions white green thinly sliced
• 2 tablespoons sugar 
• 4 servings chili sauce sweet
• 0.5 cup coconut or shredded unsweetened for dredging
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• ramekin
• spatula

Directions

1. Lime Dipping Sauce, recipe follows
2. Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula.
3. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick.
4. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
5. When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat.
6. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.
7. Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
8. Whisk together all ingredients in a small bowl.