I had this crab cake at Hank's while in Charleston in March. Have always thought the best crab cakes should be as much pure crab as possible but the addition of corn kernels add wonderful sweetness and texture. Excited to find the recipe in Coastal Living and looking forward to making these at home. Recommend reservations at Hank's.
Sweet Corn, Leek, and Basil Crab Cakes
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.
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Total: 56 Minutes
- 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
- 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.
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