Coconut Crusted Crab Cakes Recipes

Steps:

• 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.
• Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.

Steps:

• Pick through the crabmeat to remove any bits of cartilage or shell.
• Drain well.
• In a large bowl, combine the crabmeat and the next seven ingredients.
• Mix well and let stand for 30 minutes for the flavor to blend.
• Place the flour in one bowl, the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl.
• Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
• (the mixture is light and will separated but don't despair, keep pressing each patty firmly together).
• Dip each patty into the flour to coat.
• Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well.
• Place on a plate and allow to air dry for 30 minutes.
• In a large, heavy skillet, heat the oil over medium heat.
• Cook the patties without crowding in the pan until desired browness, turning once.
• This may have to be done in batches.
• Watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs.
• It usually takes about 3 minutes on each side to reach a golden brown and cook through.
• Serve with"Black Bean Relish" (recipe posted separately).

Steps:

• In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
• Pulse to mince the vegetables and combine the ingredients.
• With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
• Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
• Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
• Put the fresh bread crumbs in a shallow container and stir in parsley.
• Lightly dredge the crab cakes on both sides in the bread crumbs.
• Chill for at least 1 hour (preferably longer).
• Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
• Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
• Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.