Lemongrass-Crusted Crab Cakes

Total Time:
2 hr 30 min
Prep:
50 min
Inactive:
1 hr 15 min
Cook:
25 min

Yield:
8 crab cakes with sauce
Level:
Easy

Ingredients
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 4 eggs
  • Salt and pepper
  • 2 pounds jumbo lump crabmeat
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated fresh lemongrass
  • 1/2 cup white wine
  • 1 teaspoon chopped garlic
  • 8 tablespoons (1 stick) butter, cold and cut into chunks
  • 4 tablespoons olive oil
Directions
  • 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.

  • Gently form the mixture into eight 1-inch-thick crab cake patties. Put on a baking sheet or tray and refrigerate for 1 hour.

  • Mix together the panko and lemongrass in another bowl. Beat the remaining 2 eggs in a third bowl with a pinch of salt and pepper

  • Gently roll each crab cake in the beaten eggs followed by the panko mixture. Let rest in the refrigerator for 15 minutes to firm up.

  • Combine the wine and garlic in a small saucepan. Bring to a boil and cook until reduced by half. Remove from the heat and whisk in the cold butter.

  • Heat the oil in a saute pan over medium heat. Cook the crab cakes until golden brown on one side, 3 to 4 minutes. Flip the crab cakes and finish cooking until golden brown on the second side, 2 to 3 minutes.

  • Serve immediately with the garlic butter sauce drizzled on top.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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