Coconut Basil Mayonnaise Recipes

SAM'S COCONUT CRAB CAKES WITH COCONUT BASIL MAYONNAISE

Steps:

• Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
• In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
• Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
• Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.

BASIL MAYONNAISE

Steps:

• Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

MAYONNAISE WITH COCONUT OIL

Steps:

• Melt the coconut oil in the micro or on stove top.
• Mix coconut and olive oil.
• Put all but the oils in blender or food processor container.
• Whiz till frothy.
• Slowly, very slowly, pour in the oil mix while the blender or processor is running.
• This thickens quickly; you will have to stop and scrape down, and it may not take all the oil mix.
• Once all is mixed put in covered container in fridge.
• Can be used in any recipe calling for mayo.
• You may like more mustard, more salt, less, etc.
• This is thicker than a typical homemade mayo, more like store bought.
• (Most large Wal-marts and groceries carry coconut oil near the crisco; it is an oil but is solid at room temp.).

BASIL MAYONNAISE

Steps:

• Place above ingredients in a blender and blend until smooth.

BASIL MAYONNAISE

Steps:

• Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.