Lemongrass Crab Cakes with Sriracha Mayo

First, make the crab cakes. Shred your crab in a bowl. Mince a stalk of lemongrass - remove the tough outer leaves until you get to the tender innards- and add to crab. Add about 1/4 cup mayo, about 2 tsp lime juice, salt and pepper, and a few TB of panko.

Form into firm patties, coat both sides in more panko bread crumbs, and put in the fridge to firm up. This picture does not show firm patties, mold them firmer than this, or they will fall apart!

While these are firming, julienne your carrot and daikon into pieces about 4-5 inches long. Make sure to make them equal length. Also, make your mayo by combining equal parts sriracha and mayo; set aside (sorry, no pic.) [note - I'd incorrectly called this aioli, aioli needs the presence of garlic. Oops!]

Plate your salad by setting down a small bed of baby greens and a row of daikon. Sprinkle with rice wine vinegar and toasted sesame oil.

Finish with a row of carrots.

Set aside. Now, add about 2 TB oil in a skillet on medium-high heat. When hot, add the crab cakes. Cook until golden brown, and flip.

Remove the crab cakes and let drain on a paper towel to absorb excess oil. Plate on top of the salad, and serve with sriracha aioli.

Now that you have learned how to make lemongrass crab cakes with sriracha mayo, please be sure to view these other seafood recipes . Also, you will love these American recipes .