Crab Cakes with Thai Coconut Sauce
Photography by Sarah Anne Ward
Recipe by Rochelle Palermo
- Makes 8Servings
Ingredients
- 1 can (13.5 oz.) coconut milk
- 1 stalk lemongrass, sliced
- 1 jalapeño, sliced
- 3-inch piece fresh ginger, sliced
- 1 tbsp. fish sauce
- 1 tbsp. fresh lime juice
- 1/4 cup mayonnaise
- 1 egg
- 1 lb. crabmeat
- 3/4 cup panko
- 1/4 cup coconut oil
- Fresh cilantro leaves, for garnish
Preparation
In pot, simmer coconut milk, lemongrass, jalapeño, ginger, fish sauce and lime juice, 15 minutes; strain sauce. In bowl, mix mayo and egg, then crab and panko. Form 8 cakes. In skillet, fry cakes in oil over medium until golden, 3 to 4 minutes per side. Serve with sauce and cilantro.
