Sweet Corn, Leek, And Basil Crab Cakes Recipe

Name: Sweet Corn, Leek, And Basil Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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. Saute 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.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/2 cup fresh corn kernels, 1/2 cup finely diced leeks, 1/2 cup finely diced yellow onion, and more.

Yes, Sweet Corn, Leek, And Basil Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Corn, Leek, And Basil Crab Cakes

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