2 tablespoons canola oil
One half onion, finely diced (1/2 onion)
1 stalk celery, finely diced
1 pound coconut crab or lump crabmeat
One half cup unsweetened shredded coconut (1/2 cup)
Two thirds cup mayonnaise (2/3 cup)
1 teaspoon Dijon mustard
2 tablespoon chives, finely minced
1 tablespoons parsley, chopped
1 cup panko
Salt and pepper to taste
One half cup flour for dusting (1/2 cup)
3 large eggs, beaten
4 cups Panko for dusting
Oil for deep frying
Diced tomatoes for garnish
Chives for garnish
Coconut-Basil mayonnaise (recipe below)
Heat oil in a sauté pan. Add onions 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 1 cup panko with the celery-onion 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 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.
Posted: 12/28/2012 12:38:58 PM