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    You are in: Home / Recipes / Crab and Corn Cakes topped with Guacamole Recipe
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    Crab and Corn Cakes topped with Guacamole

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Terese's Note:

    This makes a lovely light appetizer or light lunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Guacamole

    Directions:

    1. 1
      In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
    2. 2
      Stir through flour and season well.
    3. 3
      Heat oil in a medium non stick pan and cook dessert spoonfuls of the mixture for 1-2 minutes on each side or until golden and cooked through.
    4. 4
      Place on absorbent paper to drain.
    5. 5
      In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
    6. 6
      With motor running drizzle in olive oil until combined.
    7. 7
      Season.
    8. 8
      Serve crab cakes with a dollop of guacamole.

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    Ratings & Reviews:

    • on December 08, 2006

      55

      I'm always looking for ways to use the crabs we catch, so I don't know how this great recipe by fellow Aussie and friend Terese slipped by me! We used fresh crab and as we had no spring onions, used a couple of tablespoons of mild white salad onion. We also threw a few tablespoons of chopped, peeled prawns into the mix which was wonderful. As we eat a lot of crab cakes, I suspect the added sweetness of the corn, the guacomale and the simple treatment of the crab really made the dish for us.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crab and Corn Cakes topped with Guacamole

    Serving Size: 1 (133 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 356.2
     
    Calories from Fat 197
    55%
    Total Fat 21.9 g
    33%
    Saturated Fat 4.1 g
    20%
    Cholesterol 133.4 mg
    44%
    Sodium 175.2 mg
    7%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 5.1 g
    20%
    Sugars 2.1 g
    8%
    Protein 14.8 g
    29%

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