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East-West Crab Cakes with Thai Basil Aioli Featured

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Courtesy of Chef Keith Kornfeld


·         1 pound lump crabmeat, picked free of shells

·         2 cups Japanese bread crumbs (panko), divided

·         1 large egg, lightly beaten

·         3 tablespoons finely chopped fresh sweet basil

·         3 tablespoons finely chopped red bell pepper

·         2 tablespoons chopped green onion

·         2 tablespoons finely chopped fresh cilantro

·         1 teaspoon lime zest

·         2 tablespoons fresh lime juice

·         2 tablespoons soy sauce

·         1 tablespoon oyster sauce

·         1 tablespoon minced garlic

·         2 teaspoons Sriracha sauce, such as Huy Fong

·         1 teaspoon sesame oil

·         1 teaspoon grated fresh ginger

·         8 cups canola oil

Thai Basil Aïoli, recipe follows


1. In a large bowl, stir together crab,

1 cup bread crumbs, egg, basil, bell

pepper, green onion, cilantro, lime zest

and juice, soy and oyster sauces, garlic,

Sriracha, sesame oil, and ginger. Cover

and refrigerate for 10 minutes.


2. Using a small spring-loaded scoop,

scoop approximately 2 tablespoons

crab mixture at a time, and roll into a

ball. Coat balls in remaining 1 cup bread

crumbs, and lightly flatten each to form

a 1-inch-thick patty.


3. In a large Dutch oven or stockpot,

heat canola oil over medium heat until

it reads 325° on a candy or deep-fry



4. Fry crab cakes, in batches, until

golden brown, 2 to 3 minutes. Transfer

to a paper towel-lined baking sheet to

drain. Serve warm with Thai Basil Aïoli.




·         1 cup mayonnaise

·         3 tablespoons finely chopped fresh

·         Thai basil

·         2 tablespoons soy sauce

·         1 tablespoon light corn syrup

·         1 tablespoon minced garlic


1. In a small bowl, combine mayonnaise,

basil, soy sauce, corn syrup, and garlic.

Cover and refrigerate for at least 2 hours.

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