Flying Fish Crab Cakes with Lemongrass Mayonnaise

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(Makes Eight Cakes)

Crab Cakes:
3 cups crab meat
3 cups of panko (Japanese style bread crumbs)
1 1/2 cups (approx.) lemongrass mayo
Small bunch of mint
Small bunch of scallions
Small bunch of cilantro
Small bunch of basil

Method: Squeeze the excess liquid from crabmeat. Let rest for 15 minutes. Chop herbs finely and mix ingredients well. Form into 4-ounce crab 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:
2 ounces lemongrass
2 ounces ginger
2 cups canola oil

Method: Chop lemongrass and ginger, then cover with oil and bring to a simmer. Remove from heat and let steep overnight.

Lemongrass Mayonnaise:
2 eggs
1/2 ounce fish sauce
1/2 ounce soy sauce
1 ounce Mirin
2 cups lemongrass oil

Method: Work egg yolk, soy sauce, vinegar and Mirin in a robot coup or Cuisineart until frothy (3 minutes). Add lemongrass oil in a steady stream, scraping down until thick mayonnaise forms.

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