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 crab meat, 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.