How To Make Crab & Corn Cakes with Chilli Dipping Sauce
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Serves:
Ingredients
- 1 can (170g) crab meat, drained
- 1 cup corn kernels
- 1/4 cup breadcrumbs
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- chilli dipping sauce:
- 1/4 cup mayonnaise
- 1 tbsp Sriracha sauce
- 1 tsp honey
- 1 tsp lime juice
Instructions
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In a large bowl, combine crab meat, corn kernels, breadcrumbs, green onions, garlic, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Mix well.
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Shape the mixture into small patties, about 2 inches in diameter.
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Place flour on a plate and coat each patty in flour, shaking off any excess.
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Heat vegetable oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy.
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In a small bowl, whisk together mayonnaise, Sriracha sauce, honey, and lime juice to make the chilli dipping sauce.
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Serve the crab cakes hot with the chilli dipping sauce.
Nutrition
- Calories : 280kcal
- Total Fat : 19g
- Saturated Fat : 3g
- Cholesterol : 47mg
- Sodium : 663mg
- Total Carbohydrates : 19g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 9g
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