Vic and Laurie, one of the couples in my monthly dinner group, brought crab cakes on Saturday night in which the binder was a reduction of coconut milk and lime juice. The cakes otherwise included crab, chives and cilantro. These were some of the best crab cakes I've ever eaten. The coconut flavor was faint, not overwelming, but definitely there. I don't have a recipe but it should be fairly easy to recreate without one. They served these with several sauces and two wines, a gewurz and a reisling. Excellent course.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov