Crab and Corn Cakes topped with Guacamole

This makes a lovely light appetizer or light lunch.

• Ready In: 30 mins
• 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.