Crab Cakes with Lemongrass Mustard Mayo

Crab Cakes with Lemongrass Mustard Mayo

I received this recipe for crab cakes from a local restaurant, Satellite Cafe. The infusion of lemongrass adds an uptown twist to this down-home favorite.

Watch Crab Cake Video

Ingredients


Lemongrass Infusion:
2 stalks lemongrass, washed and chopped
1 1/2 cup canola oil

Mustard Mayo:
1 1/2 tablespoon sherry
1 1/2 tablespoon white vinegar
2 teaspoons dry mustard
2 egg yolks
salt and pepper to taste

Crab Cakes:
1 lb whole lump crab
1 1/2 cups partially crushed corn flakes
3/4 cup lemongrass mustard mayo
2 tablespoons chopped scallions
1 tablespoon diced red onion
1 tablespoon diced red bell
salt and pepper to taste
butter

Instructions


First create the lemongrass infusion. Sauté the chopped lemongrass in 1 1/2 cups of canola oil. About 3 to 5 minutes should do it. Strain the oil to remove the lemongrass and then set the oil aside to cool.

While the oil is cooling start on the mustard mayo sauce. In a blender combine 1 1/2 tablespoons sherry, 1 1/2 tablespoons white vinegar, 2 teaspoons dry mustard, 2 egg yolks, salt and pepper to taste. Process these ingredients until well blended. Pour into a bowl and slowly drizzle in 1 cup of the lemongrass infused oil.

Now you are ready to move on the crab cakes. In a large bowl, mix 1 pound whole lump crab, 1 1/2 cups partially crushed corn flakes, 3/4 cup lemongrass mustard mayo, 2 tablespoons chopped scallions, 1 tablespoon diced red onion, and 1 tablespoon diced red bell pepper.

Form palm sized patties out of the crab mixture and place on a cookie sheet lined with wax paper.

Heat some of the left over lemongrass infused canola oil and just a bit of butter in a skillet. Pan sear each of the crab cakes until heated through and lightly browned on each side.

Serve warm with a dollop of lemongrass mustard mayo.

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