Crab And Corn Cakes
10 ingredients
3 steps
Ingredients
- 1 None corn on the cob, kernels removed (about 3/4 cup kernels)
- 2 None eggs, lightly beaten
- 1 small carrot, coarsely grated
- 1/4 cup chopped cilantro, plus additional leaves to serve
- 1/2 cup self-rising flour
- 1 can (6 oz) crabmeat, drained
- 2 tsp fish sauce
- None None Vegetable oil, to shallow-fry
- 2 heads baby Romaine lettuce, leaves separated, to serve
- 1/2 cup sweet chili sauce
Directions
-
1Place corn, eggs, carrot, cilantro, flour, crabmeat and fish sauce in a medium bowl; stir well to combine.
-
2Heat oil in a large, deep skillet on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Place tablespoons of crab mixture into skillet; cook, in batches, for 2-3 mins on each side or until golden and crisp. Using a slotted spoon, transfer to paper towels.
-
3Serve warm in lettuce leaves, topped with sweet chili sauce and additional cilantro leaves.
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