Crab Cakes with Lemongrass Mayonnaise

1. 1

   In a saucepan, combine the canola oil, ginger and lemongrass.

2. 2

   Cook over moderately low heat until small bubbles appear around the side, 10 minutes.

3. 3

   Let cool, then strain.

4. 4

   In a blender or mini food processor, combine the mirin, rice vinegar, dry mustard and egg yolks; process until smooth.

5. 5

   With the machine on, add the infused oil in a thin stream and process until emulsified.

6. 6

   Season with salt and white pepper.

7. 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.

8. 8

   In a heatproof bowl, carefully toss the melon balls with the brine and let cool.

9. 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.

10. 10

    Add the crab and season with salt and white pepper.

11. 11

    Pat the mixture into 8 cakes about 3/4 inch thick; coat with bread crumbs.

12. 12

    Set the cakes on a wax paper-lined plate.

13. 13

    In a nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.

14. 14

    Add half of the crab cakes and cook over moderately high heat, turning once, until golden, 6 minutes; drain on paper towels.

15. 15

    Repeat with the remaining butter, oil and crab cakes.

16. 16

    Set 2 crab cakes on each plate and add a dollop of the mayonnaise.

17. 17

    Discard the bay leaf from the melon balls and serve in small bowls.

* Per serving · 4 servings · Values may vary.