Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise
- Total:
- 35 min
- Prep:
- 20 min
- Cook:
- 15 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.
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