Crab and corn cakes
Skill level: Easy peasy
Quick and easy to make, these delicious crab and corn cakes are great served hot or cold. Perfect as a snack or appetising starter, they are also superb with salad. Full of nutrients, this is a great way to enjoy crab – a rich source of immune-boosting selenium – and sweetcorn – crammed with health-giving antioxidants. The addition of sesame seeds to the outside gives an irresistible crunch and an extra boost of vitamins and minerals. So, enjoy these wonderfully sweet crab and corn cakes with a clear conscience – not only scrumptious, but nutritious too!
- 4 slices white bread
- 1tsp fresh ginger, roughly chopped
- ½ stem lemon grass (tough outer layer removed), roughly chopped
- 120g white crabmeat
- 2 tbsp cooked sweetcorn
- 2tbsp finely chopped chives
- 2 eggs, beaten
- A little salt and freshly ground black pepper
- A dash of tabasco sauce
- 50g sesame seeds
- Oil, for frying
Try serving these tasty crab and corn cakes with sweet chilli sauce – Delicious!
- Place the bread, ginger and lemon grass in a food processor, and whizz into fine breadcrumbs.
- Put the crabmeat, sweetcorn, chopped chives and breadcrumb mixture in a bowl. Add the beaten eggs and mix all the ingredients together thoroughly. Season with salt and pepper and a dash of tabasco sauce.
- Using a tablespoon, scoop the mixture into eight balls and form each into a small cake.
- Pour the sesame seeds on to a plate and roll each crab cake thoroughly in the seeds.
- Heat the oil in a frying pan and fry each cake for 2 mins on each side, until browned. Serve hot or cold.