Thai Crabcakes

Name: Thai Crabcakes
Ingredients: 1 1/2 cups canola oil, plus more for frying; 3/4 cup chopped lemongrass*; 3 tablespoons roughly chopped ginger; 3 large egg yolks; 1 pound shelled cooked crab; 1 1/2 cups panko; 1/2 cup chopped green onion; 1/2 cup chopped mint; 1/2 cup chopped basil; 1/2 cup chopped cilantro leaves; 1/2 teaspoon kosher salt

11 ingredients

5 steps

Ingredients

1 1/2 cups canola oil, plus more for frying
3/4 cup chopped lemongrass*
3 tablespoons roughly chopped ginger
3 large egg yolks
1 pound shelled cooked crab
1 1/2 cups panko
1/2 cup chopped green onion
1/2 cup chopped mint
1/2 cup chopped basil
1/2 cup chopped cilantro leaves
1/2 teaspoon kosher salt

Directions

1

Mix oil, lemongrass, and ginger; let sit overnight to develop flavors. Strain oil; discard lemongrass and ginger.
2

Set a medium bowl on a wet kitchen towel. Add yolks and 1 tsp. water and whisk to blend. Pour in oil, drop by drop at first and whisking constantly, until thickened; then pour in rest of oil in a thin stream and whisk until very thick (add 1 tsp. water if needed to thin). Put 1/3 cup aioli in a serving bowl and set aside.
3

Add crab, panko, onion, herbs, and salt to aioli in mixing bowl and stir to combine. Form a thick patty with 1/3 to 1/2 cup crab mixture. Repeat to form 11 more patties.
4

Heat 2 tbsp. oil in a large frying pan. Cook patties in batches, turning once and adding more oil as needed, until golden brown, about 8 minutes per batch. Serve with reserved aioli.
5

*Peel off the 2 or 3 tough outer layers and chop the tender inner core.