Sautéed Lump Crabcakes Recipe
Sweet corn, leek, basil, beurre blanc
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Ingredients
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Crabcakes
Method
Preparation
- 1
Prepare the Crabcake Mixture
In a large bowl, gently fold together lump crab meat, sweet corn, chopped leek, fresh basil, mayonnaise, bread crumbs, beaten egg, salt, and black pepper until just combined. Be careful not to overmix.
- 2
Form Crabcakes
Shape the mixture into patties, about 2 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Crabcakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the crabcakes hold their shape.
- 4
Cook the Crabcakes
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the chilled crabcakes and sauté for about 4-5 minutes on each side or until golden brown and cooked through.
- 5
Serve
Serve the sautéed lump crabcakes warm, drizzled with beurre blanc sauce if desired.
