East-West Crab Cakes with Thai Basil Aioli

Crab Cakes with Thai Basil Aioli

Asian influences are a natural fit for Louisiana cuisine. With our vibrant seafood and access to many of the same herbs and spices, these crab cakes with Thai basil aioli will be a hit at parties.

East-West Crab Cakes with Thai Basil Aioli
Serves 10
Crab cakes with an asian twist.
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  1. 1 pound lump crabmeat, picked free of shells
  2. 2 cups Japanese bread crumbs (panko), divided
  3. 1 large egg, lightly beaten
  4. 3 tablespoons finely chopped fresh sweet basil
  5. 3 tablespoons finely chopped red bell pepper
  6. 2 tablespoons chopped green onion
  7. 2 tablespoons finely chopped fresh cilantro
  8. 1 teaspoon lime zest
  9. 2 tablespoons fresh lime juice
  10. 2 tablespoons soy sauce
  11. 1 tablespoon oyster sauce
  12. 1 tablespoon minced garlic
  13. 2 teaspoons Sriracha sauce, such as Huy Fong
  14. 1 teaspoon sesame oil
  15. 1 teaspoon grated fresh ginger
  16. 8 cups canola oil
  17. 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 thermometer.
  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.
Louisiana Cookin https://www.louisianacookin.com/
Thai Basil Aioli
Yields 1
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  1. 1 cup mayonnaise
  2. 3 tablespoons finely chopped fresh
  3. Thai basil
  4. 2 tablespoons soy sauce
  5. 1 tablespoon light corn syrup
  6. 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.
Louisiana Cookin https://www.louisianacookin.com/



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