Instructions: LEMON GRASS SAUCE: Simmer lemon grass and whipping cream in saucepan until reduced by 2/3. Whisk in butter until well incorporated. Put in blender and blend until smooth. Strain through fine sieve. Texture should be velvety.

Set aside.

MEXICAN PAPAYA SALSA: Combine Mexican and Hawaiian papayas and mango with onion, mint and lemon juice. Season with salt and black pepper to taste.

Set aside.

CRAB CAKES: Pick and clean crab meat, discarding shells and cartilage.

Place crab in medium mixing bowl with ginger root and onion. Add mayonnaise, mustard, Parmesan cheese and eggs. Mix thoroughly. Add 3/4 cup panko bread crumbs and mix well. Allow 1/4 cup crab meat mixture for each cake. Shape into flat patties and dredge in remaining bread crumbs. In a large skillet, heat enough oil for frying the cakes to 375 degrees. Fry crab cakes until golden brown, 4 to 5 minutes on each side. Remove and drain on paper towels. Place crab cakes over Lemon Grass Cream Sauce and garnish with Mexican Papaya Salsa and streaks of Hoisin sauce.

Makes 6 servings.

commented that : " The papaya salsa is also good with other grilled or steamed seafood. He further stated that Mexican papaya is larger and more orange than the Hawaiian papayas traditionally seen in supermarkets. Each has a different flavor as well. Both are sold in most supermarkets."

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