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Thai Crabcakes

Photo: Ed Anderson
Total time 1 hr
Infuse oil time 8 hrs
Yield Serves 6 (serving size: 2 patties)
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.


  • 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

Nutrition Information

  • calories 710
  • caloriesfromfat 86 %
  • protein 19 g
  • fat 69 g
  • satfat 5.8 g
  • carbohydrate 6.6 g
  • fiber 0.5 g
  • sodium 463 mg
  • cholesterol 158 mg

How to Make It

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

  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.

  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.

  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.

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