Name: Crab Fritters With Sweetcorn Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes: 4+
Ingredients: 300g crab meat 1&frasl;2 brown, 1&frasl;2 white; 150g sweetcorn kernels, fresh or frozen; 4tbsp fresh breadcrumbs, plus extra to coat; 2tbsp mayonnaise; 1 chilli, finely chopped; 1tbsp Thai fish sauce; zest and juice of 2 limes; 3 spring onions, finely sliced; 1 bunch coriander, finely chopped; 2-3tbsp sunflower oil; chilli dipping sauce and lime wedges, to serve

By Jane Curran published 23 August 18

These crab fritters with sweetcorn are a fresh and flavourful alternative to regular fishcakes. Using a mixture of brown and white crab meat gives the best flavour here, and the fresh Asian ingedients complement it perfectly. These crab fritters make a lovely light starter for summer dinner parties, simply serve with a green salad for a simple but sophisticated dish that is so quick to make, but so impressive. Crab meat is available in most supermarkets, and is a really versatile protein to cook with. It’s cheaper than lobster, but has such great flavour and still feels luxurious. What’s more, crab from Scotland and the South West of England is a really sustainable fish to buy, and supports local fishing communities. A fiery chilli dipping sauce is a great match for these crab fritters with sweetcorn, but we love them served with a dollop of good quality mayo too!

Method

Mix together the crab meat, sweetcorn, breadcrumbs, mayo, chilli, fish sauce, lime zest and juice, spring onions and coriander. Using your hands, shape into 4 fritters, then carefully dip them into the breadcrumbs. Leave them to firm up in the fridge for at least 20 mins.
To cook the crab fritters, heat the oil until really hot then fry them until they’re nice and crispy. Serve with the dipping sauce and lime wedges.

Ingredients

300g crab meat 1⁄2 brown, 1⁄2 white
150g sweetcorn kernels, fresh or frozen
4tbsp fresh breadcrumbs, plus extra to coat
2tbsp mayonnaise
1 chilli, finely chopped
1tbsp Thai fish sauce
zest and juice of 2 limes
3 spring onions, finely sliced
1 bunch coriander, finely chopped
2-3tbsp sunflower oil
chilli dipping sauce and lime wedges, to serve

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.