Mini Corn and Crab Cakes

Name: Mini Corn and Crab Cakes
Ingredients: 125g block PHILADELPHIA Cream Cheese, softened; 2 cloves garlic, crushed; 1 teaspoon sweet chilli sauce; 1 tablespoon caster sugar; 2 teaspoons finely grated ginger; 1 teaspoon fish sauce; pinch salt; 3/4 cup (60g) fresh white breadcrumbs; 170g can crab meat, drained; 1/2 cup fresh, canned or frozen corn kernels; 1/2 cup water chestnuts, chopped; 3 spring onions, thinly sliced; 3/4 cup fresh white breadcrumbs, extra; 1 tablespoon sesame seeds; 1 tablespoon plain flour; peanut oil, for deep frying

16 ingredients

9 steps

Ingredients

125g block PHILADELPHIA Cream Cheese, softened
2 cloves garlic, crushed
1 teaspoon sweet chilli sauce
1 tablespoon caster sugar
2 teaspoons finely grated ginger
1 teaspoon fish sauce
pinch salt
3/4 cup (60g) fresh white breadcrumbs
170g can crab meat, drained
1/2 cup fresh, canned or frozen corn kernels
1/2 cup water chestnuts, chopped
3 spring onions, thinly sliced
3/4 cup fresh white breadcrumbs, extra
1 tablespoon sesame seeds
1 tablespoon plain flour
peanut oil, for deep frying

Directions

1

Combine Philly*, garlic, chilli sauce, sugar, ginger, fish sauce and salt in a small bowl, mixing well.
2

Stir in the breadcrumbs, crab meat, corn, water chestnuts, and spring onions.
3

Chill for 30 minutes.
4

Combine the extra breadcrumbs, sesame seeds and flour in a small bowl.
5

Roll tablespoons of Philly* mixture into bite-size balls and roll in breadcrumb mixture to coat.
6

Chill for 15 minutes.
7

Heat the oil in a deep saucepan.
8

Deep fry crab cakes in oil, in batches, until golden.
9

Remove from oil and drain well on paper towel.