Best Crab Corn Cakes With Chilli Dipping Sauce Recipes

Sweet Corn Crab Cakes image

Provided by 2koolkidz

Categories Crab

Time 1h10m

Yield 10-12 cakes

Number Of Ingredients 15

1 lb lump crabmeat
1/2 cup seasoned bread crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 tablespoon parsley
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard, of choice
1/2 cup frozen corn kernels
1/2 teaspoon pepper
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 lemon, juice of
1 tablespoon parsley
1/2 teaspoon garlic powder

Steps:

Cakes:.
Add all ingredients together in a medium bowl until well combined.
Refridgerate for 1 hour so the mixture will hold "cake" shape.
Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
Remoulade:.
Mix all ingredients together in a small bowl and plate with crab cakes.

Nutrition Facts : Calories 218.8, Fat 12, SaturatedFat 1.9, Cholesterol 84.4, Sodium 620.6, Carbohydrate 15.2, Fiber 0.8, Sugar 3, Protein 13.1

Crab & Sweet Corn Cakes image

Provided by Pete Evans

Yield Serves 4

Number Of Ingredients 11

8 ounces cooked crabmeat
2 green onions, thinly sliced
1 red serrano chile, finely chopped
1 tablespoon roughly chopped fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
1/2 cup canned corn kernels, drained
2/3 cup crème fraîche or sour cream, to serve
sweet chile sauce, to serve (see note)
lime wedges, to serve

Steps:

Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
Sift the flour and cornstarch into a separate 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.
Set up the outdoor grill for direct-heat cooking over medium-high heat. 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. Serve with crème fraîche, sweet chile sauce and lime wedges.

Thai Red Curry Crab Cakes With a Chili Dipping Sauce image

Provided by The Flying Chef

Categories Crab

Time 28m

Yield 10-25 cakes

Number Of Ingredients 12

350 g crabmeat (I use fresh, I love the taste and prefer it, but canned would be fine.)
550 g uncooked prawns, shelled, deveined
1 1/2-2 tablespoons Thai red curry paste (I use Thai kitchen brand.)
3 green onions, chopped coarsely
2 tablespoons fresh coriander, finely chopped
2 teaspoons lemongrass, finely chopped
1 egg
2 tablespoons peanut oil
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons sugar
1/2 cup sweet chili sauce (I use Thai kitchen brand again.)

Steps:

Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
Serve crab cakes with dipping sauce.
For the dipping sauce.
Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.