Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Sam's Coconut Crab Cakes With Coconut Basil Mayonnaise

  • Yield: 4 servings

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

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.