Name: Crab & corn cakes with chilli dipping sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 10
Cuisine: Thai
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; 4 tbsp sweet chilli sauce; juice ½ lime; ½ finger-length chunk of cucumber seeds scraped out, flesh finely chopped

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Crab & corn cakes with chilli dipping sauce

Crab & corn cakes with chilli dipping sauce

Sarah Cook

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Makes 10

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.15 ratingsRate

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

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Thai roast chicken with mango & apple salad

A star rating of 4 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per corn cake

kcal149
fat8g
saturates1g
carbs16g
sugars6g
fibre1g
protein4g
salt0.64g

low

Method

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.

RECIPE TIPS

KNOW-HOW

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.

Recipe from Good Food magazine, March 2009

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A star rating of 4.5 out of 5.15 ratings

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