Recipe courtesy of Sam Choy
Show: Emeril Live
Episode: Bam vs. Spam
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Coconut Basil Mayonnaise:

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:

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.

IDEAS YOU'LL LOVE

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ellie Krieger

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Cupcakes

Recipe courtesy of Ina Garten

Baltimore Orioles Maryland Crab Cakes

Recipe courtesy of ARAMARK

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Toasty Coconut Macaroons

Recipe courtesy of Alton Brown

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking