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


  • 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.


To prepare in advance, make the batter, then mix the remaining corn, crab and spring onions together separately. At the last minute, mix the crab and the corn into the batter.

Goes well with


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A star rating of 4.5 out of 5.15 ratings