Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Crab-Coconut Cocktail

    Recipe courtesy of Bobby Flay