Flying Fish Thai Crab Cakes with Lemongrass Mayonnaise
Published: 07/06/2010 by Flying Fish
Serves 8
Crab Cakes:
3 cups Dungeness crab meat
3 cups (equal volume) of panko (Japanese style bread crumbs)
1 ½ cups (approx.) lemongrass mayonnaise (recipe below)
½ small bunch of mint
½ small bunch of scallions
½ small bunch cilantro
½ small bunch of basil
1 t. salt and pepper
Method:
Squeeze the excess liquid from crabmeat. Chop herbs finely and mix ingredients well. Let rest for 15 minutes. Form into 4oz. cakes. Coat each cake lightly with panko. Cook on a medium griddle with oil until golden brown on each side, hold in a warm oven until ready to serve.
Lemongrass Oil:
This can be made days in advance.
2 oz. lemongrass
2 oz. ginger
2 cup Canola oil
Method:
Chop lemongrass and ginger, then cover with oil and bring to a simmer.
Remove from heat and let steep overnight. Strain through a fine sieve, cheese cloth or coffee filter. Store at room temperature or chilled.
Lemongrass Mayonnaise:
2 eggs
½ oz. fish sauce
½ oz. soy sauce
1 oz. rice vinegar
1 ½ oz. Mirin
2 cups lemongrass oil
Method:
Work egg yolk, fish sauce, soy sauce, vinegar and Mirin in robot coup or Cuisinart until frothy (3 minutes). Add lemongrass oil in a steady stream, scraping down until thick mayonnaise forms.
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