Crab & corn cakes with chilli dipping sauce

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• crazycat

  12 March 2009

  crazycat commented on this recipe

  There doesn't seem to be the list of ingredients for the sauce?

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• Emily

  07 April 2009

  Emily commented on this recipe

  Apologies, the ingredients for the dipping sauce are now there. Thanks, Emily

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• tara o s

  29 June 2009

  tara o s commented on this recipe

  just wondering what option would there be to make these crab and corn cakes vegetarian

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• lindsey martin

  19 July 2009

  lindsey martin rated and commented on this recipe

  

  I have made this twice. Absolutely delicious but make sure you keep the portions to a sparse dessertspoonful otherwise they're rather more than a mouthful. Good fun, great taste and looked just like the picture. Tried a hot chilli sauce for dipping the second time - not as successful. You do need to eat them straight away but they're so delicious they don't hang around anyway.

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• BeccaBryant

  20 July 2009

  BeccaBryant rated and commented on this recipe

  

  Loved this dish! Had it as a starter to a mexican meal me and my boyfriend had. These were so easy to make and delish!!!!!

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• frogstar

  23 November 2009

  frogstar rated and commented on this recipe

  

  Very good, I thought the mixture was too wet to be able to go in the fryer but they were fine. Wil defo make again

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• lookingforideas

  15 December 2009

  lookingforideas rated and commented on this recipe

  

  I tried cooking this as a dummy run for Christmas Day starter and my parents and myself loved them so will be cooking them for Christmas Day; I didn't do the dipping sauce however I made own my dipping sauce.

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• Steff85

  11 May 2010

  Steff85 rated and commented on this recipe

  

  yum yum

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• Pam

  16 July 2010

  Pam commented on this recipe

  HELP the list of ingredients seems to have disappeared.

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• LouJack

  01 October 2010

  LouJack rated and commented on this recipe

  

  These are really gorgeous!!!! Made for a dinner party and went down a treat. A definate starter before thai curry in my family:)

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• Tigerlily

  07 October 2010

  Tigerlily rated and commented on this recipe

  

  So gorgeous and easy to make - to go veggie you could leave out the crab all together, or you could replace it with tofu cubes if you wanted to keep some protein in there.

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• Tracinda

  20 October 2010

  Tracinda rated and commented on this recipe

  

  These were gorgeous! I didn't follow recipe exactly as I couldn't find crabmeat that didn't cost an absolute fortune, so used a 200g bag of cooked king prawns instead (delicious!!). I just put them in the food processer til they were briefly chopped and mixed with the batter. I also didn't use the cucumber in the dipping sauce (as I knew the rest of it would get forgotten about and be thrown away!), just mixed in a tbsp or so of chopped coriander leaves with the lime juice. It was beautiful, and my friends who were over for dinner were very impressed! The mixture did seem quite wet as others have already said, but it cooked fine, just make sure your oil is hot! I served these as a starter, followed by Thai red prawn curry and basmati rice http://www.bbcgoodfood.com/recipes/3791/thai-red-curry and it was a great success!

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• kingtwig

  14 December 2010

  kingtwig commented on this recipe

  These look delicious! I haven't tried them yet, but they sound good. Its says they're freezable....but at what point can you freeze them? Do you make the batter and then freeze that, or can you freeze the finished fried fritters? Thanks for any help :o)

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• minacolada

  31 December 2010

  minacolada rated and commented on this recipe

  

  I thought these were yummy. I made the mix in advance and then fried them when we were ready to eat. Instead of deep frying I actually shallow fried them on medium with sesame oil in a frying pan. This worked fine and the general consensus was that they were delicious, especially with the sweetcorn! I was worried about the consistency of the batter (perhaps this was unjustified, reading other reviews) so I added a little more flour - this didn't seem to affect the taste. I didn't add cucumber to the sauce, simply because I found it unnecessary. I did however squeeze in half a lime and some coriander. I used the rest of the lime to garnish the platter of crab cakes. I will probably make these again!

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http://www.bbcgoodfood.com/recipes/9791/

http://www.bbcgoodfood.com/recipes/9791/

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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

FOR THE CHILLI DIPPING SAUCE

• 4 tbsp sweet chilli sauce
• juice ½ lime
• ½ finger-length chunk of cucumber , seeds scraped out, flesh finely chopped

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Difficulty and servings

Makes 10

Preparation and cooking times

Prep 10 mins

Cook 15 mins

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

FOR THE CHILLI DIPPING SAUCE

• 4 tbsp sweet chilli sauce
• juice ½ lime
• ½ finger-length chunk of cucumber , seeds scraped out, flesh finely chopped

PER CORN CAKE

149 kcalories, protein 4g, carbohydrate 16g, fat 8 g, saturated fat 1g, fibre 1g, sugar 6g, salt 0.64 g

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