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Sam's Coconut Crab Cakes With Coconut Basil Mayonnaise

  • Yield: 4 servings


  • 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


  • 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.