The addition of shredded coconut is brilliant here. Not only does it add it’s subtle flavor but it keeps the crab cakes incredibly moist.
1 cup lump crab meat
3 tbs. all-purpose flour
3 tbs. unsweetened shredded coconut
1 tbs. diced jalapeno peppers, fresh or from a jar
1 tbs. chopped fresh cilantro
2 tsp. rice wine vinegar, plus more to drizzle
vegetable, for frying
Stir together the crab, flour, coconut, jalapeños, cilantro and 2 tsp. vinegar. Pat it down into a compact layer in the bottom of the bowl, cover and chill for 1 hour.
Heat the oil in a non-stick, flattish pan or griddle. Press the mixture into a 1 1/2″ ice cream scoop and drop onto the pan or griddle. Cook on both sides until golden and everything is heated through. Repeat to use all the mixture. You can keep them warm in a 225°F oven.
Serve drizzled with more rice wine vinegar.