Sam's Coconut Crab Cakes with Coconut Basil Mayonna

Name: Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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, recipe follows

Servings: persons

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, recipe follows

1
Heat oil in a saute pan.
2
Add onion and celery and saute until onion is translucent.
3
Remove from heat and set aside.
4
In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture.
5
Add salt and pepper, to taste.
6
Form into 2-inch diameter cakes.
7
Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess.
8
Heat oil, and saute the crab cakes until golden brown.
9
Drain on paper towels.
10
Arrange on a platter and garnish with tomatoes and chives.
11
Serve with coconut basil mayonnaise.
12
1 cup mayonnaise
13
1/3 cup unsweetened shredded coconut
14
1 tablespoon lime juice
15
1 tablespoon basil leaves, chopped
16
1 teaspoon chili garlic paste
17
Salt and pepper
18
Combine all ingredients in a mixing bowl, and whisk until smooth.
19
May be prepared a day ahead, covered and refrigerated.
20
Bring to room temperature before serving.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 1/2 medium onion, finely diced, 1 stalk celery, finely diced, 1 pound lump crabmeat, and more.

Yes, Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions