Crab Cakes with Lemongrass and Basil

Serves: 6 as a first course

Ingredients:

For the Lemongrass Mayonnaise:

4 lemongrass stalks, outer layer removed, cut into 1/4-inch slices

1/2 cup dry white wine (just to cover)

Zest and juice of 1 lemon, zest minced

1 cup of mayonnaise

Kosher salt

Fresh ground pepper

For the Crab Cakes:

1 lb. crab meat

3 lemongrass stalks, peeled to the soft inner core, minced

3 green onions, minced

2 Tbsp. chopped fresh basil

1 tsp. grated ginger

1/4 cup lemon grass mayonnaise

Juice of 1 lemon

Kosher salt

Fresh ground pepper

2 eggs, lightly beaten

1 1/2 cups panko (a Japanese  brand) bread crumbs

3 Tbsp. vegetable oil

Directions:

For the Mayonnaise:

Combine the lemongrass and wine in a small saucepan.  Bring to a boil over medium­ high heat. Cook until reduced to 3 tablespoons of liquid.

Transfer the lemongrass to the bowl of a food processor and add the lemon zest.and mayo. Process until smooth, about 15 seconds.

When completely blended, season with a pinch of salt and a few grinds of pepper. Pulse once to blend. Taste. Add more salt or pepper if needed. (Be careful not to over season. Always let the salt dissolve before tasting and adding more.)

For the Crab Cakes:

Combine the crab, lemongrass, onions, basil and ginger in a medium bowl. Add the mayonnaise and lemon juice. Stir to combine thoroughly. Taste and season with a pinch of salt and a few grinds of fresh pepper. Shape into 12 small cakes. (If the mixture is too loose to stick together, add 1 tablespoon of the mayonnaise  and 1 tablespoon of the bread crumbs.)

Dip each crab cake into the egg and then in the bread crumbs. Cover the crab cakes completely, reshaping  them as needed. Place on a parchment paper-lined baking sheet and refrigerate until firm, about 15 minutes.

Heat the vegetable oil in a medium skillet over medium heat. Add the crab cakes and cook until golden brown, about 4 minutes. Turn and cook the other side until golden, about 4 minutes. Transfer to a paper towel-lined plate to absorb any excess oil.

Serve immediately  on a bed of baby salad greens with a dollop of lemon grass mayonnaise.