Name: Crab Cakes with Thai Lemongrass Sauce (Gluten Free)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: about 24 small crab cakes
Ingredients: Thinly sliced green onions or dressed micro greens; Halved cherry tomatoes; Additional red and yellow bell pepper, minced very finely; Lemon wedges; 2 tbsp olive oil; 4 shallots, peeled and minced; 1 cup half-and-half; 1 cup heavy cream; 4 oz (1 tube) Gourmet Garden Lemongrass; 2 tsp dried red chile flakes, or more if you want it spicy; 1/2 to 1 tsp finely minced garlic; 1/2 tsp ground ginger; Kosher or sea salt and freshly grated black pepper, to taste; Zest of 2 lemons, finely grated; 1/2 cup (1 stick, 2 oz) cold butter, cut into 1 tbsp pieces; 1 lb crabmeat, preferably fresh; 2 tbsp minced red bell pepper; 2 tbsp minced yellow bell pepper; 2 shallots, peeled and finely minced; 3 tbsp gluten-free dry breadcrumbs; 2 tbsp Ian's gluten-free panko or crushed gluten-free crackers; 5 to 6 tbsp mayonnaise; 1 large egg, lightly beaten; 1 tsp minced fresh cilantro; 1/2 tsp dried red chile flakes, or more if you want it spicy; Zest of 1 lemon; Pinch kosher or fine sea salt and freshly ground black pepper; 1/4 cup canola oil, plus more if needed, for frying