Mini Coconut Crusted Crab Cakes Recipe

Prepare dry coating

In a shallow bowl combine the shredded coconut and panko breadcrumbs; stir to blend and set aside. This will be used to give the mini cakes a crisp exterior.

Mix wet filling

In a medium bowl whisk together 1/4 cup mayonnaise, the egg, 1 tablespoon Dijon, lemon zest (1 tsp), chopped chives, chopped parsley, finely diced celery, and finely minced shallot until smooth and combined.

Season and fold

Add Old Bay, 1/4 tsp salt and 1/4 tsp black pepper to the mayo-egg mixture. Gently fold in the lump crab meat, taking care to keep some lumps intact for texture. Fold just until evenly coated; do not overwork.

Form mini cakes

Using a small cookie scoop or tablespoon, portion the mixture into 12 equal portions (about 1 to 1.5 tablespoons each). Gently compact each portion into a 1 1/2 -inch round cake. Transfer the formed cakes to a tray and refrigerate for 15 minutes to set (this helps them hold together when frying).

Coat with coconut-panko

Lightly press each chilled mini cake into the coconut-panko mixture to coat both top and bottom. Shake off excess and place back on the tray. If mixture seems too loose, chill another 10 minutes.

Pan-fry

Heat a large skillet over medium heat and add 2 tablespoons neutral oil. When oil shimmers, add the crab cakes in a single layer without crowding (work in batches if needed). Fry for 2 to 3 minutes per side, turning gently with a thin spatula, until golden brown and crisp. Reduce heat slightly if browning too quickly to ensure they heat through without burning the coconut. Total cook time per batch ~4–6 minutes.

Drain and keep warm

Transfer cooked crab cakes to a paper-towel-lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) on a baking sheet while you finish remaining batches.

While the crab cakes chill, make the aïoli. In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon chopped tarragon, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, and 1/2 teaspoon honey or maple syrup until smooth.

Season the aïoli with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or sweetness: add up to 1/2 teaspoon more lemon juice for brightness or a touch more honey for balance. Chill until ready to serve.

Arrange 3–4 mini coconut-crusted crab cakes per serving on a platter or individual plates. Spoon or pipe 1 to 2 teaspoons of lemon-tarragon aïoli beside or on top of each cake.

Garnish with microgreens or chopped parsley and serve with lemon wedges for squeezing. Serve immediately while cakes are hot and crisp.