Crab and Corn Cakes topped with Guacamole
- 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
- In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
- Stir through flour and season well.
- 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.
- Place on absorbent paper to drain.
- In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
- With motor running drizzle in olive oil until combined.
- Season.
- Serve crab cakes with a dollop of guacamole.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
Terese
Australia