This is a fun twist on traditional crab cakes.
The Coconut and macadamia nut Panko crust adds a sweeter taste to this all time favorite appetizer.
And the tangy Lilikoi sauce is perfect for it!
Serve it by itself as an appetizer or over a hearty salad with lettuce, tomatoes, carrots, corn and finely chopped red onions and bell peppers.
Ingredients:
- 1 lb. jumbo lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup mayonnaise
- 1-1/2 tsp. Maui Onion Garlic Mustard
- 1 tsp. Lavender Seasoning
- 1/4 tsp. Alaea Sea Salt fine
- 1 tsp. fresh lemon juice
- 1-1/4 cups Coconut Macadamia nut Panko
- 1 Tbs. chopped fresh flat-leaf cilantro
- 2 Tbs. unsalted butter
- 1 Tbs. Macadamia Nut Oil
Sauce:
- 1/2 cup Aunty Lilikoi Passion Fruit Juice
- 1 tbsp Red Alaea Salt
- 4 tbsp Mayo
- 1 tbsp Organic Honey
- Dash of black pepper
- Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard,seasoning, lemon juice, and 1/4 tsp. salt.
- Scrape the mixture over the crab and mix gently until well combined.
- Gently break up the lumps with your fingers but do not overmix.
- Sprinkle the Panko and cilantro over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash-it should still be somewhat loose.
- Cover with plastic wrap and refrigerate for 1 to 3 hours.
- Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the macadamia nut oil over medium heat.
- When the butter is frothy, add the cakes to the pan (8 should fit comfortably).
- Cook until dark golden brown on the underside, about 4 minutes.
- Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
- For the Sauce, combine all ingredients listed and mix well.
- Serve with Lilikoi Sauce on the side or drizzled on top.
