Name: Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
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; 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

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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Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise

Coconut Basil Mayonnaise:

Coconut Basil Mayonnaise:

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