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Coconut Crab Cakes

Two tablespoons canola oil
One half medium onion, finely diced
One stalk celery, finely diced
One pound coconut crab or lump crabmeat
One half cup unsweetened shredded coconut
Two thirds a cup of mayonnaise
One teaspoon Dijon mustard
Two tablespoons chives, finely minced
Two tablespoons parsley, chopped
Five cups panko
Salt and pepper to taste
One half cup of flour
Three large eggs, beaten
Oil for deep frying
Diced tomatoes for garnish
Chives for garnish
Coconut-Basil mayonnaise (recipe below)

Heat oil in a sauté pan.  Add onion and celery, and sauté until onion is translucent.  Remove from heat and set aside.

In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and one cup panko with onion-celery mixture.  Add salt and pepper to taste.  Form into two inch diameter cakes.  Roll cakes first in flour, then in beaten eggs, then in the remaining four cups of panko, each time shaking of excess.  Heat oil and sauté the crab cakes until golden brown.  Drain on paper towels.  Arrange on a platter.  Garnish with tomatoes and chives.  Serve with Coconut-Basil Mayonnaise.