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
• 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

Instructions

1. Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
2. 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.
3. 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.
4. 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.