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Sweet Corn, Leek, and Basil Crab Cakes

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. 



  • 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
  • Champagne-Citrus Beurre Blanc

How to Make It

  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.

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