Dessert: Sweet Corn, Leek, and Basil Crab Cakes

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.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Sweet Corn, Leek, and Basil Crab Cakes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

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

Reviews


Add a review for Sweet Corn, Leek, and Basil Crab Cakes

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now