Crab & corn cakes with chilli dipping sauce

Crab & corn cakes with chilli dipping sauce

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(14 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


  • 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 onions, 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, questions and tips

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Cee Max
10th May, 2020
Really easy to follow recipe. I used tinned lump crab from the supermarket for my crab cakes and it turned out to be great and pretty inexpensive (£2.80 a tin, 2 tins are sufficient) I found the mixture a little bit too thin initially as my cakes fell apart after frying, so I added a little extra flour until I was happy with the consistency.
9th Aug, 2013
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
8th Apr, 2012
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
20th Mar, 2012
Good easy recipe, my family loved it.. definitely make them again!
31st Dec, 2010
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!
14th Dec, 2010
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)
20th Oct, 2010
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!
7th Oct, 2010
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.
1st Oct, 2010
These are really gorgeous!!!! Made for a dinner party and went down a treat. A definate starter before thai curry in my family:)
16th Jul, 2010
HELP the list of ingredients seems to have disappeared.


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