Top Chef judge Padma Lakshmi adds hot chiles and sweet corn to her crab cakes and serves them with a refreshing mint chutney. We’re sorry, this content is not ...

Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

Place one poached egg on each crab cake. Drizzle the hollandaise over the top and serve. Recipe courtesy of My Family Table by John Besh/Andrews McMeel Publishing, 2011.