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Crab and corn cakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up these lively and tasty picnic snacks.
Ingredients:
  • 6 sweet corncobs, husks and silk removed, kernels removed
  • 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. Gently blend everything together before folding in the crab meat. Season with salt and pepper to taste.
  • In a large frying pan over medium-high heat, heat a third of the oil. Scoop 6 heaped tablespoonfuls of the corn mixture into the pan. Cook each side for 1-2 minutes until golden and cooked through. Transfer to a tray lined with paper towel. Repeat this process in two more batches using the remaining oil and corn mixture.

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