Crab & corn cakes with chilli dipping sauce

Crab & corn cakes with chilli dipping sauce

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(13 ratings)

Prep: 10 mins Cook: 15 mins


Makes 10
Throw out the takeaway menu and make these easy snacks at home

Nutrition and extra info

  • Freezable

Nutrition: per corn cake

  • kcal149
  • fat8g
  • saturates1g
  • carbs16g
  • sugars6g
  • fibre1g
  • protein4g
  • salt0.64g
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  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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)


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 170g can white crabmeat, well drained and flaked
  • 2 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • sunflower or vegetable oil, for frying

For the chilli dipping sauce

  • 4 tbsp sweet chilli sauce
  • juice ½ lime



    The same shape, but smaller than…

  • ½ finger-length chunk of cucumber, seeds scraped out, flesh finely chopped


  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.

  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.

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Comments (17)

mtuck313's picture

Have made these on a number of occasions with great success. An easy starter I make the mixture in advance and cook at the last minute.

thesashbynoe's picture

These worked really well for me. I used prawns as I couldn't get hold of any crab but they were fantastic none the less. My guests were very impressed

henners_46's picture

Good easy recipe, my family loved it.. definitely make them again!

minacolada's picture

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!

kingtwig's picture

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)

tracinda's picture

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
and it was a great success!

tigerlilyb's picture

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.

loujack's picture

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

alemap's picture

HELP the list of ingredients seems to have disappeared.

loopylycoscow84's picture

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.

frogstar's picture

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

beccabryant's picture

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!!!!!

lindseymartin's picture

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.

aimeekate3's picture

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

emily84's picture

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

rvl100's picture

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

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