Recipe courtesy of Steve Feder
Save Recipe Print
1 hr 50 min
50 min
8 crab cakes with sauce



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. It has not been tested for home use.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Crab Cakes

Recipe courtesy of Ina Garten

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Salmon Cakes

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Dump Cakes

Recipe courtesy of Ree Drummond

Rainbow Bundt Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories