Coconut shrimp + crab cakes with spicy mango + pineapple sauce

Shrimp and crab cakes with a tropical twist, perfect for serving as appetizers.


Pineapple & Mango dipping Sauce


  1. Pre-heat oven to 375F and line a baking tray with parchment.
  2. Combine all ingredients for the crab cakes in a mixing bowl and form into 1.5 oz hockey pucks.
  3. In a large frying pan on medium heat add oil and sear crab cakes until golden brown on each side, transfer to baking tray and bake for 4-5 minutes.
  4. In a large frying pan on low-medium heat toast peanuts tossing occasionally, 6-7 minutes, rest aside.
  5. In a food processor combine all ingredients for dipping sauce except water and blend well. Transfer to a saucepan and bring to a boil.
  6. Combine water and cornstarch and whisk into sauce to thicken. Remove from heat and allow to cool.
  7. Top crab cakes with sauce and serve.