Recipes // Main Dish Seafood // Spicy Coconut Crabcakes With A Fennel Habanero Concasee

Spicy Coconut Crabcakes With A Fennel Habanero Concasee


By Chef Eliseo Gonzaga

6 servings


Fennel Concasse

  • 1 Tablespoon of coconut oil
  • 1 Whole shallot thinly sliced
  • 1/2 Fennel bulb thinly sliced
  • 1 Peeled and cored green apple thinly sliced
  • 1/2 Fresh habanero (remove seeds if avoiding excess heat)
  • 1 Teaspoon of achiote (Mexican flower)
  • 1 Teaspoon agave (to kill the heat)
  • 2 Tablespoons of rice vinegar


  1. In a sauté pan heat coconut oil, add shallot and sauté for 3 minutes, add fennel, apple, habanero, Achiote, agave and rice vinegar.
  2. Cook for about 6 minutes until the apple and fennel have softened.
  3. Move to your food processor & blend or use a molcajete to grind into a sauce.

Spicy Coconut Crab Cakes


  • 1 cup of lump crabmeat
  • 1/2 Red Pepper finely chopped
  • 2 Tablespoon of finely diced white onions
  • 2 Tablespoon of chopped cilantro
  • 1 Egg
  • 1 Tablespoon of unsweetened coconut flakes (serves as a binder)
  • 1/2 Teaspoon of crushed red pepper flakes
  • 3 Tablespoons of coconut oil - if you don't have this use vegetable oil.


  1. In a medium sized bowl combine all the ingredients except the coconut oil.
  2. The coconut flakes replace typical breadcrumbs and will work as the filler.
  3. Once everything is combined form into patties. Heat your skillet to medium high and add coconut oil.
  4. Once your oil is hot add crab cakes.
  5. Cook for about 4 minutes per side until golden brown.
  6. Finish in an oven at 350 for two minutes to heat through. Serve with the Habanero Concasse on the side.
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