Coconut Crab Cakes with Tropical Salsa

I had the pleasure of presenting these beautiful tropical coconut crab cakes during cooking demo on The Wendy Williams Show. Wendy is a lot of fun to work with and is happily, a pescatarian!  This was news to me because I was under the impression that she was vegan.

To see the cooking demo with me and Wendy click here

Posh's Coconut Crab Cakes
Posh’s Coconut Crab Cakes

I am a huge fan of food staycations. You know, when you incorporate exotic ingredients into your recipes that take you to another place. These crab cakes will take you from California to the Caribbean.


3 pounds of fresh crabmeat

¼ cup shredded coconut

1 large egg

1 teaspoon dried parsley

1 cup fresh papaya, diced

1 cup fresh pineapple, diced

½ cup chopped red onion

½ cup cilantro

2 limes, zest and juice one lime, cut the other in quarters for serving

Sea salt

Grapeseed oil for pan-frying



  • Step 1 – Make the crab cakes – Add the crab, coconut, a pinch of sea salt, egg and dried parsley to a bowl and gently mix. Set aside in fridge for 10 minutes.
  • Step 2 – Make the salsa – Add the papaya, pineapple, red onion, lime zest, limejuice, cilantro and a pinch of sea salt to a bowl and combine. Set aside.
  • Step 3 – Pan fry the crab cakes in grapseed oil long enough to brown on both sides. Finish in 375 degree oven for 6-8 minutes.
  • Step 4 – Serve crab cakes with salsa on the side.








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10 thoughts on “Coconut Crab Cakes with Tropical Salsa”

  1. I am making these tonight for our family Memorial Day party!!! So excited! I am going to try and use strawberries and make one larger cheesecake in my springform pan. I was curious, do you have to strain out all of the strawberry chunks or does it not wind up chunky? I’m guessing I’ll see why you strain it when I’m at that step, but just curious!

  2. I have stuffed chicken breast before, with feta cheese and arugula or something like this. And my Family was indeed impressed The Caprese combo sounds pretty amazing!

  3. This is a great cake. I have friends and family with allergies and its great to know there is a cake I can make that we can all celebrate with. Thanks for a brilliant recipe.

  4. My grandmother ‘took care of business’ the same way! I watched many times from the beginning to the end. Sometimes I felt sorry for those birds but they sure tasted good with dressing and gravy! I prefer boneless and white meat. Thanks for sharing. Your fried chicken sounds wonderful.

  5. These meatballs are so good. My family loves them…kids included. They’ve become my “go to” turkey meatball recipe. I’ve made them quite a few times and finally decided I should say thank you for a good recipe. Thank you .

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I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian. I’m a sustainable seafood enthusiast and love sharing recipes, education, and tips for making incredible pescatarian meals. I am an industry expert and an authoritative voice on the pescatarian lifestyle. When I’m not working on new recipes in my lab (AKA: my kitchen!) I enjoy traveling and learning about people, places and culture through food, ingredients, and cooking techniques. I share some of my experiences on my TV show Appetite for Adventure!



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