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Crab & corn cakes with chilli dipping sauce

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

  • Prep: 10 mins
    Cook: 15 mins
  • Makes 10
  • Easy
  • Makes 10
  • Easy
  • Calories 149
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 6
  • Protein 4
  • Fat 8
  • Fibre 1
  • Salt 0.64

Nutrition per serving

  • Calories 149
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 6
  • Protein 4
  • Fat 8
  • Fibre 1
  • Salt 0.64

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

Tip

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.

Method

  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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