Sweet Corn, Leek, and Basil Crab Cakes |
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Prep Time: 26 Minutes Cook Time: 30 Minutes |
Ready In: 56 Minutes Servings: 1 |
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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. 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 |
Directions:
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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