Coconut Crab Cakes
- 2 Tablespoons canola oil (plus a bunch more for frying)
- 1/2 Medium onion, finely diced
- 1 Stalk celery, finely diced
- 1 pound lumb crabmeat
- 1/2 Cup shredded coconut (sweetened or unsweetened, I chose sweetened)
- 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 (whoops, didn't garnish for that pic, did I?)
- Chives for garnish
- Heat oil in a saute pan, add onion and celery until onion is translucent. Remove from heat and set aside.
- In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsely 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. At this point you can plate on wax paper and refrigerate to allow cakes to set if desired.
- Heat oil, and deep fry the crab cakes until golden brown, flipping once.
- 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 (more if you want it spicy, the 1 teaspoon will not make it spicy at all)
- 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.