2 tablespoons canola oil 1/2 medium onion, finely diced 1 stalk celery, finely diced 1 pound coconut crab or 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 Salt and pepper to taste 1/2 cup of flour 3 large eggs, beaten Oil for deep frying Diced tomatoes for garnish Chives for garnish Coconut-Basil mayonnaise (recipe below)
Heat oil in a sauté pan. Add onion and celery, and sauté until onion is translucent. Remove from heat and set aside.
In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and one cup panko with onion-celery mixture. Add salt and pepper to taste. Form into two inch diameter cakes. Roll cakes first in flour, then in beaten eggs, then in the remaining four cups of panko, each time shaking of 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.