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Recipe by Sarah Cook

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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.

PER CORN CAKE

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

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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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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, salt 0.64 g

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