Name: Crab & Sweet Corn Cakes
Yield: Serves 4
Ingredients: 8 ounces cooked crabmeat; 2 green onions, thinly sliced; 1 red serrano chile, finely chopped; 1 tablespoon roughly chopped fresh cilantro leaves; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 2 eggs, beaten; 1/2 cup canned corn kernels, drained; 2/3 cup crème fraîche or sour cream, to serve; sweet chile sauce, to serve (see note); lime wedges, to serve

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Crab & Sweet Corn CakesAnson Smart

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 chile and sour cream. Whoever came up with that combination deserves a medal. These cakes work well with shrimp, crayfish and even roast chicken but I especially like them with crabmeat. Enjoy!

Note:

Thai-style sweet chile sauce can be found in the Asian section of large supermarkets.

Recipe notes

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