CRAB CAKES WITH HERB SALAD
Ford Fry uses lemongrass and shallots to give classic Maryland crab cakes a Vietnamese touch. Best of all, you can make them at home.
Provided by @MakeItYours
Number Of Ingredients 24
Steps:
- Make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, lemon juice and vinegar. Pulse a few times to incorporate. With the food processor running, slowly drizzle in the oil until the mixture begins to emulsify. Cover and chill until ready to use.
- Make the crab cakes: In a stand mixer fitted with the paddle attachment, whip the butter, ¼cup of the mayonnaise, lemongrass, shallots and lemon zest until incorporated.
- Place the crab in a mixing bowl and gently fold in the butter mixture and ¼ cup of the panko.Season with salt.
- Divide the crab mixture into 6 equal portions, and using your hands, gently form into patties. Place the crab cakes in the refrigerator for 15 minutes to chill and firm up slightly.
- Meanwhile, in food processor, pulse the remaining ¼ cup panko until finely ground. Place the panko in a shallow baking dish. Coat the crab cakes on all sides with the panko.
- In a large skillet over medium heat, add enough oil to coat the bottom of the pan.
- Brown both sides of the cakes, flipping once, until golden brown and cooked through, 6 to 8 minutes.
- Meanwhile, make the herb salad: In a mixing bowl, toss the herbs with the lime juice and oil, then season with salt.
- Serve the crab cakes with a spoonful of the Vietnamese mayonnaise and top with the herb salad.
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