Coconut Basil Mayonnaise Recipes

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.

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.).

Steps:

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

Steps:

• Mix all ingredients until smooth. May be prepared a day ahead. Bring to room temperature before serving.