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
Directions
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.
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By arielle7689
Sugarloaf Key
on November 08, 2012
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I modified the recipe a little, and it turned out delicious. I didn't had panko so I used regular bread crumbs and it got a little try so I added some almond - coconut milk and used some Philadelphia cooking cream. They where delicious. Cooked them in coconut oil.
By cvzone_2805076
Niskayuna, NY
on August 15, 2006
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I've tried many crab cake recipes and either they were too "bready" or the flavor too strong because of various other ingredients. This recipe produced the very best crab cakes I've ever had. My family loved them with or without the Mayo. Thanks Sam!
By rlbpa1_4606599
Austin, TX
on February 12, 2006
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The flavor was very stong. Possibly needs less parsley or basil. The mayonnaise really made it better. Not sure I would make it again.
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