Crab and Corn Cakes topped with Guacamole |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This makes a lovely light appetizer or light lunch. Ingredients:
1 ear corn, trimmed |
1 (170 g) can crab, drained |
1 teaspoon lemon juice |
1/4 teaspoon smoked paprika |
3 spring onions, thinly sliced |
2 tablespoons chopped coriander |
2 eggs, lightly beaten |
70 g all-purpose flour |
1 tablespoon olive oil |
salt and pepper |
1 avocado |
2 tablespoons sour cream |
1/2 birds eye chile, seeded and chopped |
1 teaspoon lemon juice |
30 ml olive oil |
Directions:
1. In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
2. Stir through flour and season well.
3. 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.
4. Place on absorbent paper to drain.
5. In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
6. With motor running drizzle in olive oil until combined.
7. Season.
8. Serve crab cakes with a dollop of guacamole.
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