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1
In a large bowl, gently fold the mayonnaise, lemon juice, 2 of the eggs and salt and pepper to taste into the crabmeat, being careful not to break up the lumps of crab.
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2
Gently form the mixture into eight 1-inch-thick crab cake patties.
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3
Put on a baking sheet or tray and refrigerate for 1 hour.
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4
Mix together the panko and lemongrass in another bowl.
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5
Beat the remaining 2 eggs in a third bowl with a pinch of salt and pepper
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6
Gently roll each crab cake in the beaten eggs followed by the panko mixture.
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7
Let rest in the refrigerator for 15 minutes to firm up.
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8
Combine the wine and garlic in a small saucepan.
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9
Bring to a boil and cook until reduced by half.
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10
Remove from the heat and whisk in the cold butter.
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11
Heat the oil in a saute pan over medium heat.
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12
Cook the crab cakes until golden brown on one side, 3 to 4 minutes.
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13
Flip the crab cakes and finish cooking until golden brown on the second side, 2 to 3 minutes.
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14
Serve immediately with the garlic butter sauce drizzled on top.
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15
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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16
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
