Crab and Corn Cakes topped with Guacamole

Submitted by Terese

"This makes a lovely light appetizer or light lunch."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 1 ear corn, trimmed
• 1 (170 g) can crab, drained
• 1 teaspoon lemon juice
• 1⁄4 teaspoon smoked paprika
• 3 spring onions, thinly sliced
• 2 tablespoons chopped coriander
• 2 eggs, lightly beaten
• 70 g all-purpose flour
• 1 tablespoon olive oil
• salt and pepper

• Guacamole

• 1 avocado
• 2 tablespoons sour cream
• 1⁄2 birds eye chile, seeded and chopped
• 1 teaspoon lemon juice
• 30 ml olive oil

directions

1. In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
2. Stir through flour and season well.
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. Place on absorbent paper to drain.
5. In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
6. With motor running drizzle in olive oil until combined.
7. Season.
8. Serve crab cakes with a dollop of guacamole.

Reviews

[JustJanS]

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.