Crab & Corn Cakes With Chilli Dipping Sauce
These crispy golden corn and crab cakes are bursting with flavor and make a delightful appetizer or light meal. The combination of sweetcorn, white crabmeat, and fragrant coriander meld together perfectly, creating a deliciously crunchy exterior and a moist, flavorful interior. Served with a tangy sweet chilli dipping sauce, each bite is a harmonious blend of textures and tastes. Enjoy these savory treats as a crowd-pleasing starter or a tasty snack for any occasion.
— Constant Cookbook
Ingredients
- 1 egg
- 4 tbsp plain flour
- 1 small garlic clove , crushed
- 1 tbsp chopped coriander stalks (use the leaves for the main course)
- 340g can sweetcorn , well drained (I use Green Giant Original)
- 170g can white crabmeat , well drained and flaked
- 2 spring onions , finely sliced
- sunflower or vegetable oil , for frying
- 4 tbsp sweet chilli sauce
- juice ½ lime
- ½ finger-length chunk of cucumber , seeds scraped out, flesh finely chopped
Instructions
- Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
- Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan – it’s ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.
Cook Time
15M
Prep Time
PT10M
Yield
Makes 10
Nutrition
- Calories: 149 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.64 milligram of sodium
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