Photo: Peter Frank Edwards
Prep Time
26 Mins
Cook Time
30 Mins
Total Time
56 Mins
Yield
Makes 8 servings

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.

 

 

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).

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