Best Sams Coconut Crab Cakes With Coconut Basil Mayonnaise Recipes

Coconut Crusted Crab Cakes image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 pound crabmeat, drained, picked clean of shell, lightly squeezed if wet
1 cup mayonnaise
1/2 cup thinly sliced scallions, both green and white parts
1/4 cup finely diced red bell pepper
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup unsweetened shredded coconut, plus 1 cup more for dredging
1/2 cup panko bread crumbs, plus 1 cup more for dredging
About 6 tablespoons peanut or canola oil
Sweet chili sauce
4 lime wedges
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons Asian fish sauce
2 tablespoons water
2 teaspoons chopped cilantro leaves
1/2 teaspoon red pepper flakes
1/2 teaspoon finely chopped lemongrass, tender white part only

Steps:

Lime Dipping Sauce, recipe follows
Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.
Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
Whisk together all ingredients in a small bowl.

Basil Mayonnaise image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 4

Steps:

Spiced Crab Cakes with Tamarind Mayonnaise image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 21

4 tablespoons vegetable oil
1 small onion, finely chopped
1 Thumb-size piece fresh ginger, peeled, and finely chopped
2 small cloves garlic, finely chopped
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red chile powder
1 teaspoon garam masala
Kosher salt
2 tablespoon fresh lemon juice
1 ounce fresh cilantro leaves and stalks, chopped
14-ounces prepared crab meat
1 large free-range egg
2 1/2 tablespoons mayonnaise
9 to 10 pieces of thick bread, made into crumbs in a food processor
3 ounces prepared mayonnaise
2 ounces or 1/4 cup milk
1 tablespoon tamarind paste,* or to taste
1/4 teaspoon freshly ground black pepper
Kosher salt
Handful fresh cilantro leaves and stalks, chopped
Lightly dressed fresh salad leaves, to serve

Steps:

Preheat the oven to 325 degrees F.
Heat 2 tablespoons of the oil in a nonstick pan and fry the onion for about 4 minutes, or until the onions are soft. Add the ginger and garlic, and cook for another 40 seconds. Stir in the coriander, red chile powder, garam masala, and salt, to taste, and cook for another 20 seconds then take the pan off the heat. Place the mixture into a large bowl.
Add the lemon juice, fresh cilantro, crab, egg, and mayonnaise to the onion mixture in the bowl. Stir the ingredients well and add the bread crumbs. Divide the mixture into 8 equal portions and form each into a circular shape.
Heat 1 tablespoon of oil in a nonstick pan and cook the crab cakes in batches over a low, moderate heat for about 2 minutes on each side, or until the crab cakes are golden brown, adding more oil as needed.
Place the cooked crab cakes on a baking sheet and place them into the oven to stay warm while you cook the others.
For the tamarind mayonnaise: Place the mayonnaise, milk, tamarind paste, black pepper, salt, to taste, and cilantro into a bowl and whisk together. Adjust the seasonings, to taste.
To serve the crab cakes, take the warm crab cakes out of the oven, and put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.