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Crab and corn cakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delightful snacks perfect for picnics with friends.
Ingredients:
  • 6 sweet corncobs, husks and silk removed, kernels removed
  • 150g (1 cup) self-raising flour
  • 1 bunch fresh chives, chopped
  • 250ml (1 cup) milk
  • 3 eggs, lightly whisked
  • 170g can crab meat, drained
  • 80ml (1/3 cup) vegetable oil
Instructions:
  • In a large bowl, mix together corn, flour, and chives. Create a well in the center and pour in the milk and egg. Stir well to combine. Fold in the crab meat and season with salt and pepper.
  • In a large frying pan over medium-high heat, heat some of the oil. Cook heaping tablespoonfuls of the corn mixture for 1-2 minutes per side until golden and fully cooked. Drain on paper towel-lined tray. Repeat with the remaining oil and corn mixture in two more batches.

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