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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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    Units: US | Metric



    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
    8. 8
      Serve crab cakes with a dollop of guacamole.

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    Ratings & Reviews:

    • on December 08, 2006


      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.

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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
    Total Fat 21.9 g
    Saturated Fat 4.1 g
    Cholesterol 133.4 mg
    Sodium 175.2 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 5.1 g
    Sugars 2.1 g
    Protein 14.8 g

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