Sweet Corn, Leek, and Basil Crab Cakes

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.

 

 

Yield: Makes 8 servings
Total:
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Total: 56 Minutes


Ingredients

  • 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

Preparation

  1. 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. 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. 3. Place remaining 1 cup panko in a shallow bowl; coat crab cakes in panko to cover.
  4. 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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