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Crab & corn cakes with spicy tomato mayo
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Create irresistible crab and corn fritters infused with zesty citrus and aromatic spices.
Ingredients:
  • 180ml (3/4 cup) whole-egg mayonnaise
  • 20.00 gm tomato pesto
  • Few drops red Tabasco pepper sauce
  • 2 corncobs, husks and silk removed
  • 2 x 140g container Crab Claw Meat
  • 2 shallots, trimmed, thinly sliced
  • 20.00 ml chopped fresh coriander
  • 1 tsp finely grated lemon rind
  • 75g (1/2 cup) self-raising flour
  • 2 eggs, lightly whisked
  • 5 red grape tomatoes, quartered lengthways
  • Fresh coriander leaves, to serve
Instructions:
  • Mix the mayonnaise, pesto, and Tabasco in a bowl, then refrigerate until needed.
  • Boil the corn in a large saucepan for 10 minutes until tender, then drain. Let it cool for 10 minutes. Cut the kernels off the cob and put them in a bowl. Add crab, shallot, coriander, and lemon rind. Season with salt and pepper. Chill in the fridge for 10 minutes before serving.
  • In a large bowl, mix the flour and egg together, then add the crab mixture and stir until well combined.
  • In a large non-stick frying pan over medium-high heat, heat half of the oil. Spoon 7 tablespoonfuls of the crab mixture into the pan and gently flatten with an egg lifter. Cook each side for 1-2 minutes until golden and fully cooked. Repeat the process in 2 more batches with the remaining oil and crab mixture.
  • Spoon a dollop of the mayonnaise mixture onto each crab cake, then garnish with tomato and coriander.

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