Crab and Corn Cakes topped with Guacamole

Total Time
30mins
Prep 10 mins
Cook 20 mins

This makes a lovely light appetizer or light lunch.

Ingredients Nutrition

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

(1)
Most Helpful

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.

JustJanS December 07, 2006

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