Recipe courtesy of Steve Feder
Lemongrass-Crusted Crab Cakes
- Level: Easy
- Yield: 8 crab cakes with sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 340
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 24
- Cholesterol
- 222
- Sodium
- 698
- Total: 1 hr 50 min (includes chilling time)
- Active: 50 min
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.