Thai Crab Cake

2 cups crab meat
2 cups panko (Japanese bread crumbs)
1 cup lemon grass mayonnaise (recipe follows)
4 green onions, chopped fine
2 tablespoons basil, chopped fine
2 tablespoons cilantro, chopped fine
2 tablespoons mint, chopped fine
fish sauce, to taste
mixed baby greens, as needed to garnish
orange supremes, as needed to garnish
lemon grass mayonnaise, as needed to garnish

LEMON GRASS MAYONNAISE (for 2 cups):
2 egg yolks
1 1/2 tablespoons rice wine vinegar
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon fish sauce
1 1/4 cups lemon grass oil (recipe follows)

LEMON GRASS OIL (for 10 fl. oz.):
1/4 cup fresh ginger root, sliced thin
1/4 cup lemon grass, chopped
10 ounces peanut oil
Servings: 4
1. Gently stir together the crab meat, Panko, Lemon Grass Mayonnaise, green onions, herbs and fish sauce. Divide into 4 portions and form into cakes.

2. Sauté each cake for 3 minutes on each side over medium heat, until golden brown.

3. Serve on a plate garnished with baby greens, orange supremes and additional Lemon Grass Mayonnaise.

To make the Lemon Grass Mayonnaise:

1. Place all the ingredients except the Lemon Grass Oil into a food processor or blender and process for 30 seconds or until well blended.

2. With the processor running, drizzle in the oil to form an emulsion.

Yield 1 pint (450 ml)

To make the Lemon Grass Oil:

1. Place all the ingredients in a small saucepan and bring to a simmer over low heat. Simmer for 5 minutes.

2. Remove from the heat and allow the flavored oil to stand overnight at room temperature. Strain before using.

Yield: 10 ounces (300 ml)