Crab & corn cakes with chilli dipping sauce
Ingredients
- Step 1 1 egg
- Step 2 4 tbsp plain flour
- Step 3 1 small garlic clove , crushed
- Step 4 1 tbsp chopped coriander stalks (use the leaves for the main course)
- Step 5 340g can sweetcorn , well drained (I use Green Giant Original)
- Step 6 170g can white crabmeat , well drained and flaked
- Step 7 2 spring onions , finely sliced
- Step 8 sunflower or vegetable oil , for frying
- Step 9 4 tbsp sweet chilli sauce
- Step 10 juice ½ lime
- Step 11 ½ finger-length chunk of cucumber , seeds scraped out, flesh finely chopped
Calories: 149
Carbohydrate: 16 g
Protein: 4 g
Fat: 8 g
Cook time: 25 minutes
Prep time: 10 minutes
Total time: 35 minutes
Servings: 10
TAGS
Dinner
Snack
Starter
Thai
Josh Eagleton
10-30 minute
200 kcal or less
Asian snack
Coriander
Corn fritter
Crabcake
Crabmeat
Dipping sauce
Garlic clove
Garlic clove
Main
Meals for two
Oriental
Quick
Sarah Cook
Spring onion
Spring onion
Sweetcorn
Thai fishcake
Directions
- Step 1 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.
- Step 2 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.