For the Crab Cakes:
1 pound lump crab meat
2 eggs, beaten
1 1/4 cup soft bread crumbs, finely crumbled (put fresh bread cubes in food processor an pulse a few times)
2 tablespoons butter
2 tablespoons minced green onion (green and white parts)
2 tablespoons finely minced parsley
2 tablespoons finely minced celery
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1 teaspoon Old Bay Seasoning
1/2 teaspoon kosher salt
For dredging and frying the crab cakes:
3 eggs, beaten
2 cup panko bead crumbs
12-14 lollipop sticks (purchased at a craft store or online)
oil for frying
For Easy Lemongrass Aioli:
2 1/2 tablespoons finely grated lemongrass
3/4 cup mayonaise
1 garlic clove, smashed then minced finely
3/4 teaspoon lemon juice
1/2 teaspoon lemon zest
dash cayenne papper
dash Tabasco (optional)
salt to taste
Pick through crab, making sure there are no shells; set aside. Combine eggs and bread crumbs; set aside. Melt butter in small skillet over medium heat and add onions. Sauté until tender and white parts are translucent. Add onions to the bread mixture and add the crab, mixing well. Add parsley, celery, lemon juice, lemon zest, Old Bay Seasoning and salt. Place in refrigerator for at least 30 minutes.
Heat oven to 400 degrees.
While crab mixture is chilling, mix all ingredients for the lemongrass aioli in a small bowl and chill.
Using a small measuring cup, scoop 12 equal portions of the crab cake mixture and place on a large plate or counter. Wet your hands with water and gently pack each portion into 1/2- 3/4 inch-thick rounds (about 2 1/2 inches in diameter).
Place the eggs and panko in 2 separate shallow bowls for dredging the crab cakes. Dredge each crab cake in the egg, then the panko and set aside.
Line a baking sheet with paper towels and set aside. Heat a large frying pan over medium-high heat. Add enough oil to make 1/2"-3/4" deep in the frying pan. Place one quarter of the crab cakes in the pan and cook until golden brown and crisp, about 1 minute per side. Transfer to the prepared baking sheet. Repeat until all the cakes are finished.
Place crab cakes in heated oven for 5-7 minutes, until hot inside and firmed up a bit.
Place a lollipop stick in each crab cake and arrange on a platter or stick into a half foam round (see picture below) and serve with lemongrass aioli.