Pineapple and Coconut Crab Cake Cheese Ball

Pineapple and Coconut Crab Cake Cheese Ball

Introduction

Bring the flavors of the tropics to your table with this delicious and unique cheese ball. Combining the sweet tanginess of pineapple, the nuttiness of coconut, and the savory goodness of crab, this appetizer is perfect for entertaining or as a delightful centerpiece for gatherings.

Ingredients

For the Cheese Ball:

• 8 oz (225 g) cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh pineapple, finely chopped (or canned, drained)
• 1 cup cooked crab meat, shredded
• 1/4 cup green onions, finely chopped
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste

For the Coating:

• 1 cup sweetened shredded coconut, lightly toasted
• 1/2 cup crushed crackers (like Ritz or saltines)
• 1/4 cup finely chopped parsley

For Serving:

• Crackers, sliced baguette, or fresh vegetables

Instructions

Step 1: Mix the Cheese Ball

1. In a large mixing bowl, combine softened cream cheese, mozzarella, and Parmesan. Mix until smooth and creamy.
2. Gently fold in pineapple, crab meat, green onions, Worcestershire sauce, garlic powder, cayenne (if using), and salt and pepper. Ensure all ingredients are evenly incorporated.

Step 2: Shape and Chill

1. Form the mixture into a large ball or divide it into smaller individual-sized balls.
2. Wrap the cheese ball(s) in plastic wrap and refrigerate for at least 2 hours, or until firm.

Step 3: Prepare the Coating

1. In a shallow bowl, mix the toasted coconut, crushed crackers, and chopped parsley.
2. Roll the chilled cheese ball(s) in the mixture, pressing gently to ensure an even coating.

Step 4: Serve and Enjoy

1. Place the cheese ball on a serving platter surrounded by crackers, baguette slices, or fresh vegetables.
2. Garnish with extra parsley or a pineapple wedge for presentation.

Tips for Success

• Fresh vs. Canned Pineapple: If using fresh pineapple, ensure it’s finely chopped to prevent large chunks. Drain canned pineapple thoroughly to avoid excess moisture.
• Toasting Coconut: Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden brown.
• Crab Options: Fresh lump crab meat is ideal, but canned or imitation crab can also work in a pinch.

Conclusion

This Pineapple and Coconut Crab Cake Cheese Ball is a harmonious blend of sweet, savory, and creamy flavors that will have your guests coming back for seconds. Easy to make yet impressive, it’s the perfect way to bring tropical vibes to any occasion. Enjoy! 🌴🦀🍍