Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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.
4. Coconut Basil Mayonnaise:
5. 1 cup mayonnaise
6. 1/3 cup unsweetened shredded coconut
7. 1 tablespoon lime juice
8. 1 tablespoon basil leaves, chopped
9. 1 teaspoon chili garlic paste
10. Salt and pepper
11. 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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