East-West Crab Cakes with Thai Basil Aioli
INGREDIENTS
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1 pound lump crabmeat, picked free of shells
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· 2 cups Japanese bread crumbs (panko), divided
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· 1 large egg, lightly beaten
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· 3 tablespoons finely chopped fresh sweet basil
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· 3 tablespoons finely chopped red bell pepper
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· 2 tablespoons chopped green onion
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· 2 tablespoons finely chopped fresh cilantro
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· 1 teaspoon lime zest
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· 2 tablespoons fresh lime juice
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· 2 tablespoons soy sauce
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· 1 tablespoon oyster sauce
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· 1 tablespoon minced garlic
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· 2 teaspoons Sriracha sauce, such as Huy Fong
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· 1 teaspoon sesame oil
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· 1 teaspoon grated fresh ginger
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· 8 cups canola oil
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THAI BASIL AÏOLI
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MAKES ABOUT 1½ CUPS
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· 1 cup mayonnaise
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· 3 tablespoons finely chopped fresh
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· Thai basil
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· 2 tablespoons soy sauce
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· 1 tablespoon light corn syrup
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· 1 tablespoon minced garlic
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