Gluten Free · Main Meals · Recipes · Snacks · Starters

Sweetcorn & Crab Cakes


So, I have been wanting to make crab cakes for ages. I finally bought the crab to do it. I don’t think I bought enough really, so I bulked them out with sweetcorn. I still ended up with a delish golden tasty cake, but I dare not call them crab cakes! 

Equipment required 

1 lrg fry pan 

1 mixing bowl 

Small food processor 

1 flat bowl (for egg wash)

1 plate (for crumbs) 

Shopping list makes about 12 

150g picked crab meat 

1/2 cup frozen sweetcorn 

1 green chilli 

1 medium shallot 

1 large egg 

2-3 tbsp GF plain flour 

Small bunch of fresh chives 

Generous pinch of salt 

Glug of oil, I used rapeseed

For the crumb 

1 lrg egg

Splash of milk 

1 cup of GF bread crumbs 

Method to the madness 

Set up the crumbing station 

Cut the shallot in half and peel, de-seed the chilli, add to the processor with the chives and sweet corn – whizz for a few seconds, keeping the mixture slightly chunky 

Place the mixture into the mixing bowl with the crab, 2 tbsp flour, egg and salt. Mix thoroughly, add an extra tbsp of flour if you need the mixture slightly thicker. You don’t want it claggy, just enough to form into loose patties 

Scoop about 1 tbsp of mixture (it will be soft and delicate) form it into a small patty, dip it into the egg and then crumb, set aside

Heat the pan to a medium heat with a glug of oil

Pan fry the patties until golden on both sides, about 2 minutes each side 

Serve the patties along side a simple salad and sweet chilli mayo 

ENJOY! 

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