In a medium sized bowl, mix together all crab cake ingredients plus one cup of panko bread crumbs.

Form into 4 patties about one inch thick.

Place remaining panko in a small bowl. One at a time, place the patties into the bowl until coated on all sides.

In a pan over medium high heat, add the canola oil. Cook crab cakes until golden brown on the underside. Flip carefully and cook until cooked through, about 3 minutes on each side.

Remove from pan and drain on paper towels.

Place 4 tablespoons of butter in a microwavable glass dish.

Microwave on high for 45 seconds or until melted. Remove and let stand for one minute. Skim froth from the top.

In a large saucepan add lemon, egg yolks and beer.

Whisk quickly and continually over low heat until mixture is frothy and doubled in size. About 5 minutes. Keep heat low or eggs will scramble.

While continuously whisking, stream in the melted butter, continue whisking until thickened. About 5 minutes.

Add in chili sauce and salt and pepper to taste.

Drizzle sauce over crab cakes and serve.