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Thai Crabcakes

Serves 6 (serving size: 2 patties)

Total Time
1 hr

Infuse oil Time
8 hrs

Total Time
9 hrs

These herb-laden crabcakes, by chef-owner Christine Keff of Flying Fish in Seattle, are held together with a hand-whisked lemongrass aioli. For a shortcut aioli, mix 1 cup mayonnaise with the ginger and 1 teaspoon each lemon and lime zest.

su-Thai Crabcakes

Photo: Ed Anderson
 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
Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 710Calories from Fat 86
% Daily Value *
Total Fat 69g107%

Saturated Fat 5.8g29%
Cholesterol 158mg53%
Sodium 463mg20%
Total Carbohydrate 6.6g3%

Dietary Fiber 0.5g2%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.