Crab Cakes with Lemongrass Mayonnaise

• 1 cup canola oil
• One 2-inch piece peeled fresh ginger, thinly sliced
• 1 stalk of fresh lemongrass, bottom 4 inches only, thinly sliced
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons dry mustard
• 2 large egg yolks
• Salt and freshly ground white pepper
• 2 cups water
• 1/2 cup sugar
• 1/2 cup white wine vinegar
• 1 teaspoon coriander seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 2 1/2 cups honeydew melon balls
• 3 tablespoons minced scallions
• 1 tablespoon finely chopped basil
• 1 tablespoon finely chopped cilantro
• 1 1/2 cups panko or coarse dry bread crumbs, plus more for coating
• 1 pound lump crabmeat, picked over
• Salt and freshly ground white pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil

1. In a saucepan, combine the canola oil, ginger and lemongrass.
2. Cook over moderately low heat until small bubbles appear around the side, 10 minutes.
3. Let cool, then strain.
4. In a blender or mini food processor, combine the mirin, rice vinegar, dry mustard and egg yolks; process until smooth.
5. With the machine on, add the infused oil in a thin stream and process until emulsified.
6. Season with salt and white pepper.
7. In a saucepan, combine the water, sugar, vinegar, coriander seeds, mustard seeds, crushed red pepper and bay leaf and simmer until the sugar has dissolved.
8. In a heatproof bowl, carefully toss the melon balls with the brine and let cool.
9. In a bowl, mix 3/4 cup of the lemongrass mayonnaise, the scallions, basil, cilantro and the 1 1/2 cups of bread crumbs.
10. Add the crab and season with salt and white pepper.
11. Pat the mixture into 8 cakes about 3/4 inch thick; coat with bread crumbs.
12. Set the cakes on a wax paper-lined plate.
13. In a nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
14. Add half of the crab cakes and cook over moderately high heat, turning once, until golden, 6 minutes; drain on paper towels.
15. Repeat with the remaining butter, oil and crab cakes.
16. Set 2 crab cakes on each plate and add a dollop of the mayonnaise.
17. Discard the bay leaf from the melon balls and serve in small bowls.

canola oil, fresh ginger, fresh lemongrass, mirin, rice vinegar, mustard, egg yolks, salt, water, sugar, white wine vinegar, coriander seeds, mustard seeds, red pepper, bay leaf, honeydew melon, scallions, basil, cilantro, bread crumbs, lump crabmeat, salt, unsalted butter, extravirgin olive oil

Taken from www.foodandwine.com/recipes/crab-cakes-lemongrass-mayonnaise (may not work)