Tropical Crab Cake Sandwich

We found an incredible deal on a 16 ounce can of wild caught crab claw meat, and the urge to purchase it was so strong that we strayed from our shopping list and added it to our cart. A few days later, we bought a Coconut on a whim as well followed up by some pineapple, and we were on our way to a delicious tropical meal.

So, we set about breaking down our coconut (unsweetened coconut flakes will also work and require less effort), and building our crab cakes. We added a pinch or two of red pepper flakes for a bit of a heat element, and continued on with our cake construction. This addition, while not compulsory is highly encouraged, as it added a bit of pizzaz to each bite. Then, to top it all off, traveled back in time to a past recipe (Coconut Shrimp) and recreated our pineapple cocktail sauce, which added a nice tangy sweetness to the sandwiches.

We served our entree with a simple field greens side salad (featuring my mother in law’s homemade dressing!). However, we think this would also go well served over Coconut Cauliflower Rice or served alongside some Sweet Potato Wedge Fries!

Time: 25 Minutes


  • For your Crab Cakes:
    • 4 oz Crab Claw Meat per crab cake
    • Shredded Coconut (Either use pre-shredded unsweetened, or Shred your Own!)
    • 1 Egg per every 8 oz of crab
    • Bread Crumbs
    • Red Pepper Flakes
  • For your Cocktail Sauce:
    • A few Pineapple Chunks
    • Ketchup
    • Horseradish
  • Brioche Buns
  • Toppings of your Choice. We used Field Greens, Tomatoes, and Red Onion.


  • Combine your crab claw meat, coconut, egg, and red pepper flakes in a large bowl, and mix to combine.
  • Working a few tablespoons at a time, mix in your bread crumbs until your crab cakes mixture holds together. Don’t over-bread crumb, or your cakes may come out dry.
  • Heat up a skillet (we like to use cast iron) with a little oil in it (we prefer avocado oil in this recipe).
  • When your skillet is hot, form and add your crab cakes. Cook for about 5 minutes, and then flip. Cook the other side for another 5 minutes or so until your cakes are cooked through and have a bit of a golden brown crispiness on the top and bottom.
  • As your cakes cook, combine some pineapple chunks and ketchup in your blender, and puree. Pour into a small bowl, and stir in your horseradish (if using).
  • Prep your buns with your toppings and sauce, and when your crab cakes are cooked through, add them too.
  • Plate, devour, and enjoy!

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