Coconut Crusted Crab Cakes with Lime Dipping Sauce

My family and I love crab cakes!  My 6 year old has been begging for crab, so I decided to make homemade crab cakes.  These “fry” so easily in the air fryer.  They are packed with crab meat, scallions, bell pepper, and coated with bread crumbs and coconut.  These disappeared quickly, but were delicious.

Recipe adapted from Food Network

Ingredients:

Crab Cakes-

1 pound crab meat

¾ cup plain nonfat Greek yogurt

½ cup scallions white and green parts diced

½ cup bell pepper diced

2 teaspoons fresh ginger diced

½ teaspoon salt

½ teaspoon pepper

½ cup unsweetened shredded coconut plus ½ cup for coating crab cakes

½ cup whole wheat panko breadcrumbs plus ½ cup for coating crab cakes

Lime Dipping Sauce-

¼ cup fresh lime juice and zest from 1 lime

1 packet stevia

1 tablespoon fish sauce

1 tablespoon water

1 tablespoon honey

½ teaspoon crushed red pepper

2 teaspoons fresh cilantro diced

Directions:

1. Add crab meat, yogurt, scallions, bell pepper, salt, pepper, and ginger to a large bowl. Mix to combine.
2. Gently fold in breadcrumbs and coconut. 
3. Use a large cookie scooper or your hands to form balls.  I made 10 crab cakes.
4. Place balls on a baking sheet and refrigerate for at least 30 minutes. They balls will be a little loose, but should stay together.
5. Mix ½ cup coconut and breadcrumbs in a shallow dish.  Gently roll the crab cakes in the mixture. 
6. Meanwhile mix lime juice, zest, honey, fish sauce, water, red pepper, stevia, and cilantro in a small bowl.  Set aside.
7. Spray the air fryer tray with nonstick butter spray.  Set the crab cakes in the air fryer 5 at a time.  Spray with butter spray. 
8. Air fry at 370 12-15 minutes until crab cakes are golden brown.
9. Drizzle lime sauce over crab cakes and serve.