|CHEF ROY YAMAGUCHI CRAB CAKES ARE DELICIOUS!|
While the sauce is cooking, prepare the crab cakes. Melt the butter in a large sauté pan or skillet over medium-high heat. Add the garlic and onion and sauté for about 1 minute, or until golden brown. Add the red and green bell pepper, celery, carrot and basil and sauté 1 minute longer. Add the cream and continue cooking until the liquid is reduced by half. Season with salt and pepper to taste and transfer to a nonreactive bowl. Let cool. Cover and refrigerate for 1 hour.
Add the crabmeat to the chilled mixture and stir thoroughly. Form in to 8 balls and squeeze gently to remove any excess liquid; then form the balls into patties. Place the lour and Panko on separate plates and beat the eggs in a shallow bowl. Lightly coat the crab cakes in the flour, then in the egg, and finally, in the Panko. Heat the peanut oil in a heavy sauté pan or skillet over medium heat until it reaches 350 degrees. Add the crab cakes and sauté for about 1 ½ minutes on each side, or until evenly browned.
Warm the sauce over low heat and ladle onto serving plates. Serve 2 crab cakes per person. Garnish with the red and green bell pepper and lemon zest. Top with a basil sprig.