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.