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
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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 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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11th May, 2010
yum yum
15th Dec, 2009
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.
23rd Nov, 2009
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
20th Jul, 2009
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!!!!!
19th Jul, 2009
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.
29th Jun, 2009
just wondering what option would there be to make these crab and corn cakes vegetarian
7th Apr, 2009
Apologies, the ingredients for the dipping sauce are now there. Thanks, Emily
12th Mar, 2009
There doesn't seem to be the list of ingredients for the sauce?


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