Recipe courtesy of Sam Choy

Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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

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


  1. Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside. 
  2. 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. 
  3. 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. 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.