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
2014-07-10 05:28:21
Serves 10
Crab cakes with an asian twist.
Ingredients
- 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
Instructions
- 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.
- 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.
- In a large Dutch oven or stockpot, heat canola oil over medium heat until it reads 325° on a candy or deep-fry thermometer.
- 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
2014-07-10 05:32:07
Yields 1
Ingredients
- 1 cup mayonnaise
- 3 tablespoons finely chopped fresh
- Thai basil
- 2 tablespoons soy sauce
- 1 tablespoon light corn syrup
- 1 tablespoon minced garlic
Instructions
- 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/
Deep fried troubles me … what would they be like fried in a skillet with less oil or oven baked?
Thanks for commenting! Either of those methods would work for frying these crab cakes, though I’d suggest shallow-frying before oven baking.