Pan fried, topped with Minty Avocado Crema & Spicy Mango Salsa, and served in an endive leaf, Coconut Chickpea Crab Bites are a delicious, gluten free twist on traditional street foods.
In a separate container, mix together the ingredients of the Spicy Mango Salsa. Store in a sealed container in the fridge along with the Crema.
Heat a large frying pan over medium high heat, liberally adding the cup of vegetable oil. Working left to right, set up a three bowls or plates: Fill the first bowl with ½ cup each of the chickpea flour and shredded coconut, reserving the rest for the crab bite dough. Leave the second bowl or plate clear for rolled and floured crab bites. Line a third low bowl or plate with paper towels, and set aside (this last plate is the plate you will use to drain oil from the bites once pan fried and finished)
In a large bowl, whisk together the remaining dry ingredients, from the chickpea flour through the white pepper. Using your hands, mix in the coconut flakes, followed by the crab meat, beaten egg, and lime juice until just combined.
Working in batches, pan fry the crab bite balls in the prepared skillet. Roll and flip them around until all sides are golden, about 3-5 minutes. Remove the finished crab bites to drain on the paper towel lined plate with a spider or slotted spoon. Repeat until all crab bites are cooked. Sprinkle with salt, if desired.
You can either pre-assemble the Crab Bites for your guests with 2-3 crab bites per endive leaf, or set out all the Bites as a shared plate, with crema and salsa on the side. I would do the first if you are eating these for a meal, and the second if they are to be eaten as a shared plate or appetizer.