Food Network: Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise

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Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise
Recipe courtesy Sam Choy, 2002

Ingredients
2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper

1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows

Instructions
Heat oil in a saute pan. Add onion and celery and
saute until onion is translucent. Remove from heat and set aside.

In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1
cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into
2-inch diameter cakes.

Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of
panko, each time shaking off excess. Heat oil, and saute the crab cakes until
golden brown. Drain on paper towels. Arrange on a platter and garnish with
tomatoes and chives. Serve with coconut basil mayonnaise.

Coconut Basil Mayonnaise:
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste

Salt and pepper

Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared
a day ahead, covered and refrigerated. Bring to room temperature before serving.