How to make it

1. To make the crab cakes: add the mayonnaise, egg, fish sauce, Lee Kum Kee Panda Brand Dipping Soy Sauce, green onions, ginger, cilantro, red chili pepper, lime zest, and Lee Kum Kee Pure Sesame Oil to a large bowl. Mix until combined. Break the crab meat into smaller chunks and add it into the bowl. Gently fold the crab into the mixture. Add in the panko and mix. Cover and refrigerate the crab cake mixture for 1 hour. 
2. Scoop about ¼ cup of the crab cake mix and form it into a patty about ¾ of an inch thick. You should yield about 16 patties. Heat a large pan over medium high heat. Add half of the vegetable oil and half of the butter into the pan. When the butter melts, add 6-8 crab cakes into the pan and fry them for about 2 minutes on each side or until golden brown. Remove them from the pan and transfer them to a plate lined with paper towels. Wipe out the pan with paper towels and add in the remaining vegetable oil and butter. Fry the remaining crab cakes.
3. To make the chili garlic aioli: add Lee Kum Kee Minced Garlic, ginger, Lee Kum Kee Panda Brand Dipping Soy Sauce, lemon juice, brown sugar, Lee Kum Kee Sriracha Chili Sauce, and egg yolk into a small food processor. Pulse until smooth. While blending the ingredients, slowly pour in the Lee Kum Kee Pure Sesame Oil in a thin stream. Continue to blend until emulsified and creamy. Add in the cilantro and pulse until it is chopped into small pieces. Transfer the aioli into a bowl and serve with the crab cakes. Enjoy!