Rated 4.92 out of 5 based on 6 votes
- 200 g cooked crabmeat (either mud, spanner, blue swimmer or tinned)
- 2 x spring onions
- 1 x long red chilli
- 1 Tbls coriander, roughly chopped
- 60 g plain flour
- 60 g cornflour (corn-starch)
- 2 x eggs, beaten
- 100 g tinned corn kernels, drained
- 150 g crÃ¨me fraÃ®che
*I just love cooking these little snacks as a starter. I like to think of them as the grown-up version of potato wedges with sweet chilli and sour cream. Whoever came up with that combination deserves a medal. Have you ever been able to resist a crunchy wedge smothered in sour cream and tangy sweet chilli sauce? I didn’t think so. This recipe is here to give you your fix, but with a bit of style. These cakes work well with prawns (shrimp), bugs (crayfish) and even roast chicken but I especially like them with crabmeat. Enjoy!*
Combine the crab, spring onion, chilli and coriander in a bowl and season
with salt and freshly ground black pepper. Sift the flours into a separate bowl. Add 150 ml (5 fl oz) cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of thick cream.
Preheat the barbecue hotplate to medium-high and grease with some oil. Spoon small amounts of the batter onto the hotplate and cook for 3 minutes on each side or until golden. Serve with creame frache, sweet chilli sauce and lime wedges.
Sweet chilli sauce, to serve
Lime wedges, to serve
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This will be my next weeks challenge, especially when the BBQ weather is coming and…it looks simple enough
looking forward to getting fresh crab to go with our garden fresh corn and with some mods for my son I am sure he will try this one. A food neophobe is a challenge on top of locavorism and sensitivities … but this could work! Thank you for the inspiration
sounds to die for, beautiful sweet succulant flavours of the crab and sweet corn, a marriage made for each other.
if i leave out the chilli i would happily make this
What a great starter indeed! Can’t wait to try it! Yum!!