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Crab and Corn Cakes topped with Guacamole Recipe

Crab and Corn Cakes topped with Guacamole Recipe

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Crab and Corn Cakes topped with Guacamole

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Ingredients:

Serving

1 ear corn, trimmed
1 (170 g) can crab, drained
1 tsp lemon juice
1/4 tsp smoked paprika
3 spring onions, thinly sliced
2 tbsp chopped coriander
2 eggs, lightly beaten
70 g all-purpose flour
1 tbsp olive oil
salt and pepper
1 avocado
2 tbsp sour cream
1/2 birds eye chile, seeded and chopped
1 tsp lemon juice
30 ml olive oil

Directions:

In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
Stir through flour and season well.
Heat oil in a medium non stick pan and cook dessert spoonfuls of the mixture for 1-2 minutes on each side or until golden and cooked through.
Place on absorbent paper to drain.
In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
With motor running drizzle in olive oil until combined.
Season.
Serve crab cakes with a dollop of guacamole.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	202.67 Kcal (849 kJ)
Calories from fat	128.75 Kcal
		% Daily Value*
Total Fat	14.31g	22%
Cholesterol	55.97mg	19%
Sodium	31.89mg	1%
Potassium	295.83mg	6%
Total Carbs	16.17g	5%
Sugars	1.04g	4%
Dietary Fiber	3.46g	14%
Protein	4.65g	9%
Vitamin C	9.9mg	17%
Iron	1.2mg	7%
Calcium	33.2mg	3%

Amount Per 100 g
Calories	211.22 Kcal (884 kJ)
Calories from fat	134.18 Kcal
		% Daily Value*
Total Fat	14.91g	22%
Cholesterol	58.33mg	19%
Sodium	33.23mg	1%
Potassium	308.31mg	6%
Total Carbs	16.85g	5%
Sugars	1.08g	4%
Dietary Fiber	3.61g	14%
Protein	4.85g	9%
Vitamin C	10.3mg	17%
Iron	1.3mg	7%
Calcium	34.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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