Coconut Crab Cakes

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This is Chef Sam Choy's recipe for crab cakes with onion, celery, shredded coconut, mustard, panko, chives and parsley.  
Recipe By: Sure Save Market
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    • 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 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.

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