Recipe: Crab and corn cakes

By Angela Casley

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Crab and Corn Cakes. Photo / NZH
Crab and Corn Cakes. Photo / NZH

Makes 12

• 200g corn kernels
• 200g crabmeat
• ½ red chilli, finely chopped
• 2 Tbsp chopped coriander
• 1 tsp lemon zest
• 1 cup self-raising flour
• 2 eggs, lightly beaten
• ¼ cup cream
• Salt and pepper, to taste
• Oil for cooking
• To serve, creme fraiche flavoured with a squeeze of lemon, a little chilli and chopped coriander


1. Into a mixing bowl, put the corn, crabmeat, chilli, coriander, lemon zest, flour, eggs, and cream. Season with salt and pepper.

2. Heat a little oil in a frying pan. Spoon a few tablespoons of mixture at a time into the pan. Cook cakes for 3 or 4 minutes, then turn and repeat on other side.

3. Serve warm with the flavoured creme fraiche on the side.

- VIVA

- NZ Herald

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