Sweet Corn Leek and Basil Crab Cakes

By á-4010

Ingredients

• 1 tablespoon unsalted butter 1/2 cup fresh corn kernels $
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• 1/2 cup finely diced leeks 1/2 cup finely diced yellow onion $
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• 2 eggs, beaten $
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• 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

Step 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. 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.