Sweet Corn, Leek, and Basil Crab Cakes

Name: Sweet Corn, Leek, and Basil Crab Cakes
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 8 servings Champagne-Citrus Beurre Blanc; 1 Tbsp chopped fresh chervil; 2 eggs, beaten; 1 Tbsp thinly sliced fresh basil; 1 Tbsp thinly sliced fresh chives; 118 milliliters fresh corn kernels; 1 Tbsp chopped fresh tarragon; 1 teaspoons kosher salt; 118 milliliters finely diced leeks; 227 grams lump crabmeat; 177 milliliters mayonnaise; 355 milliliters panko, divided; 1 Tbsp unsalted butter; 0 teaspoons freshly ground white pepper; 118 milliliters finely diced yellow onion

Sweet Corn, Leek, and Basil Crab Cakes is a pescatarian recipe with 8 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 9g of protein, 23g of fat, and a total of 291 calories. Head to the store and pick up canolan oil, mayonnaise, chervil, and a few other things to make it today. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes approximately 56 minutes.

Instructions

Melt butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add corn, leeks, and onion, and cook 2 minutes.

Ingredients you will need

Leek

Onion

Corn

Transfer to a bowl; set aside to cool.

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Bowl

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.

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Mayonnaise

Vegetable

Crabmeat

Pepper

Herbs

Panko

Egg

Salt

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

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Panko

Crab

Equipment you will use

Bowl

Heat oil in skillet over medium-high heat. Saut 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.

Ingredients you will need

Crab

Cooking Oil