Best Coconut Crusted Crab Cakes Recipes

Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

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 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper

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.

Mrs. Duvall's Crab Cakes image

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges

Steps:

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

Asian Inspired Coconut Crab Cakes image

Provided by GingerlyJ

Categories Crab

Time 30m

Yield 16 cakes, 16 serving(s)

Number Of Ingredients 13

1 cup flaked coconut
8 ounces flaked crabmeat
1 tablespoon fresh ginger
1/4 cup thinly chopped green onion
1/4 cup diced red bell pepper
1/4 cup grated carrot
1/4 cup reduced-fat mayonnaise
1 egg
2 teaspoons rice vinegar
2 garlic cloves
1/3 cup unseasoned breadcrumbs
1/4 teaspoon cayenne pepper
1 lemon

Steps:

preheat oven to 375.
place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted.
combine crab, ginger, green onions, pepper, carrot, lemon juice, may, egg, rice vinegar and garlic and mix well.
combine bread crumsb and cayenne pepper and fold into crab mix.
sprinkle half of the coconut on cutting board.
With a measuring spoon form 16 even sized balls of crab mix.
roll in coocnut mixture and sprinkle remianing coconut on top.
Flatten and place on cookie sheet.
bake 20 minutes until coconut is golden brown.
Serve with asian style hot mustard.