This delicious crab cake recipe is from chef Joe Truex of Atlanta's Repast restaurant. Pair with Sauteed Sesame Spinach with Asparagus for an unforgettable meal.
Place cream, lemongrass, ginger, star anise, and chile in a small saucepan and bring to a boil over medium-high heat. Remove from heat and let cool; strain, discarding solids. Stir in fish sauce and Tabasco; set aside.
Heat sesame oil and olive oil in a small skillet over medium heat. Add scallions and cook until soft, 1 to 2 minutes. Remove from heat; let cool.
Place shrimp and egg in the bowl of a food processor and process until smooth. With the machine running, slowly add cream mixture; process until well combined.
In a large bowl, mix together crabmeat, lemon zest, and cooled scallions. Gently fold in shrimp mixture.
Line a baking sheet with parchment paper and sprinkle with cornmeal. Place a 1-inch high round cutter about 2 1/2-inches in diameter on baking sheet. Fill cutter with crabmeat mixture, packing down slightly. Repeat process until all crabmeat has been used, about 8 times. Transfer to refrigerator to chill, 6 to 8 hours.
Preheat oven to 350 degrees. Heat butter and canola oil in a large ovenproof skillet over medium high heat. Place crab cakes, cornmeal-side down in skillet and cook until golden, about 2 minutes. Turn crab cakes and transfer skillet to oven until cornmeal side is golden and crisp, about 5 minutes. Serve immediately with butter sauce.