Sweet Corn, Leek, and Basil Crab Cakes

Coastal Living
Sweet Corn, Leek, and Basil Crab CakesRecipe
Photo: Peter Frank Edwards
Stuffed with savory ingredients like sweet corn and fresh herbs and served with Champagne-Citrus Beurre Blanc, Sweet Corn, Leek, and Basil Crab Cakes pack quite a flavorful punch.



Makes 8 servings


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1 tablespoon unsalted butter
1/2 cup fresh corn kernels
1/2 cup finely diced leeks
1/2 cup finely diced yellow onion
2 eggs, beaten
1 tablespoon thinly sliced fresh basil
1 tablespoon thinly sliced fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil
3/4 cup mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups panko, divided
1/2 pound lump crabmeat
2 tablespoons canola oil


Prep: 26 Minutes
Cook: 30 Minutes
Total: 56 Minutes

1. Melt butter in a large skillet over medium heat. Add corn, leeks, and onion, and cook 2 minutes. Transfer to a bowl; set aside to cool.

2. Stir eggs, herbs, and mayonnaise into vegetables. Stir in salt, pepper, and 1/2 cup panko. Fold crabmeat into vegetables; form mixture into 8 cakes.

3. Place remaining 1 cup panko in a shallow bowl; coat crab cakes in panko to cover.

4. Heat oil in skillet over medium-high heat. Sauté crab cakes, in batches, 1 to 2 minutes or until golden brown on one side. Turn crab cakes over, and cook 3 to 5 minutes or until cooked through. Serve with Champagne-Citrus Beurre Blanc.

Created date

March 2012