CRAB CAKE BANH MI SANDWICH
Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, scallions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in bread crumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.
In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coast. Set aside for 5 minutes to pickle slightly.
Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crab cakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.
Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crab cakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.
8 ounces crab meat
Salt and pepper
1 tablespoon cornstarch
2 tablespoons chopped scallions
½ cup mayonnaise, preferably homemade
¾ cup fresh soft bread crumbs
2 tablespoons lime juice
1 teaspoon grated ginger
1 teaspoon fish sauce
1 teaspoon brown sugar
1 medium carrot, cut into 4-inch julienne strips
1 small cucumber, cut into 4-inch julienne strips
Vegetable oil, for frying
2 sandwich rolls or 1 small baguette, cut in 8-inch lengths, warmed until crust is crisp
A few lettuce leaves
Sliced jalapeño peppers
A few cilantro sprigs
A few basil sprigs
A few mint sprigs