Sams Coconut Crab Cakes With Coconut Basil Mayonnaise Recipes

COCONUT CRUSTED CRAB CAKES

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.

SAM CHAMPION'S COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter liberally and flour two 9-inch cake pans.
• In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy.
• Slowly add the egg whites until incorporated.
• In a large bowl, sift together the cake flour, the baking powder and the salt.
• Add the flour mixture to the butter mixture until incorporated but don't over mix.
• Add the coconut flavoring, and the coconut milk until combined .
• Add 1 cup of flaked coconut.
• Divide the batter equally between the two prepared cake pans.
• Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch.
• Let cool in pan on wire racks until cakes are completely cool, then carefully unmold.
• Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
• To Make the Icing;.
• Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
• Beat in the coconut flavoring and the coconut milk.
• In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut.
• Set aside.
• Assembling the Cake:.
• When ready to ice the cake, place the first cake layer on serving dish.
• Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula.
• Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
• With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake.
• Finish by gently pressing the remaining 2 1/2 - 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.

ASIAN INSPIRED COCONUT CRAB CAKES

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.