In a saucepan, sauté the shallots and garlic over medium heat until softened. Add the lemongrass and white wine, cooking until the wine is reduced by half.
Stir in the double cream and bring to a gentle simmer. Gradually whisk in the butter pieces until the sauce is smooth and creamy.
Add the sliced basil and season with salt and pepper to taste.
Serve:
Plate the crunchy crab cakes and drizzle generously with the lemon butter sauce. Serve with a side salad or crusty bread for a complete meal.
Serving and Storage Tips:
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