Crab & Sweet Corn Cakes

Name: Crab & Sweet Corn Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings sweet chile sauce, to serve (see note); 227 grams cooked crabmeat; 118 milliliters canned corn kernels, drained; 118 milliliters cornstarch; 2 eggs, beaten; 118 milliliters all-purpose flour; 1 Tbsp roughly chopped fresh cilantro leaves; 2 green onions, thinly sliced; 4 servings lime wedges, to serve; 1 red serrano chile, finely chopped; 158 milliliters crème fraîche or sour cream, to serve

Crab & Sweet Corn Cakes might be just the side dish you are searching for. One serving contains 297 calories, 16g of protein, and 10g of fat. This recipe serves 4. If you have chile sauce, cream, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Green Onions

Cilantro

Chili Pepper

Crab

Salt

Equipment you will use

Bowl

Sift the flour and cornstarch into a separate bowl.

Ingredients you will need

Corn Starch

All Purpose Flour

Equipment you will use

Bowl

Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.

Ingredients you will need

Corn Kernels

Heavy Cream

Water

Crab

Egg

Equipment you will use

Whisk

Set up the outdoor grill for direct-heat cooking over medium-high heat.

Equipment you will use

Grill

Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden.

Ingredients you will need

Cooking Oil

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Frying Pan

Grill

Serve with crème fraîche, sweet chile sauce and lime wedges.

Ingredients you will need

Creme Fraiche

Lime Wedge

Chili Pepper

Sauce

Thai-style sweet chile sauce can be found in the Asian section of large supermarkets.

Ingredients you will need

Chili Pepper

Sauce

From My Grill: Outdoor Cooking Australian Style by Pete Evans. Text copyright © 2009 Peter Evans; photography copyright © 2009 Anson Smart. First published in 2009 by Murdoch Books Australia; first published in the United States in 2011 by Weldon Owen, a division of Bonnier.

Equipment you will use

Grill

Equipment

Ingredients

Servings:

4servings

sweet chile sauce, to serve (see note)227grams

cooked crabmeat 118milliliters

canned corn kernels, drained 118milliliters

cornstarch 2

eggs, beaten 118milliliters

all-purpose flour 1Tbsp

roughly chopped fresh cilantro leaves 2

green onions, thinly sliced 4servings

lime wedges, to serve 1

red serrano chile, finely chopped 158milliliters

crème fraîche or sour cream, to serve

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.