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1
In a saucepan, combine the canola oil, ginger and lemongrass.
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2
Cook over moderately low heat until small bubbles appear around the side, 10 minutes.
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3
Let cool, then strain.
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4
In a blender or mini food processor, combine the mirin, rice vinegar, dry mustard and egg yolks; process until smooth.
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5
With the machine on, add the infused oil in a thin stream and process until emulsified.
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6
Season with salt and white pepper.
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7
In a saucepan, combine the water, sugar, vinegar, coriander seeds, mustard seeds, crushed red pepper and bay leaf and simmer until the sugar has dissolved.
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8
In a heatproof bowl, carefully toss the melon balls with the brine and let cool.
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9
In a bowl, mix 3/4 cup of the lemongrass mayonnaise, the scallions, basil, cilantro and the 1 1/2 cups of bread crumbs.
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10
Add the crab and season with salt and white pepper.
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11
Pat the mixture into 8 cakes about 3/4 inch thick; coat with bread crumbs.
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12
Set the cakes on a wax paper-lined plate.
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13
In a nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
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14
Add half of the crab cakes and cook over moderately high heat, turning once, until golden, 6 minutes; drain on paper towels.
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15
Repeat with the remaining butter, oil and crab cakes.
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16
Set 2 crab cakes on each plate and add a dollop of the mayonnaise.
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17
Discard the bay leaf from the melon balls and serve in small bowls.
