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.