Crab and corn cakes

Name: Crab and corn cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 sweet corncobs, husks and silk removed, kernels removed; 150g (1 cup) self-raising flour; 1 bunch fresh chives, chopped; 250ml (1 cup) milk; 3 eggs, lightly whisked; 170g can crab meat, drained; 80ml (1/3 cup) vegetable oil

4.6

(5)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $3.98 /serving

Author : Michelle Noerianto

picnic snack pan fry

Ingredients

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6 sweet corncobs, husks and silk removed, kernels removed150 grams (1 cup) self-raising flour1 bunch fresh chives, chopped250 milliliters (1 cup) milk3 eggs, lightly whisked170 grams can crab meat, drained80 milliliters (1/3 cup) vegetable oil

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Instructions

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Step 1

Combine the corn, flour and chives in a large bowl. Make a well in the centre. Add the milk and egg, and stir to combine. Stir in the crab meat. Season with salt and pepper.

Step 2

Heat one-third of the oil in a large frying pan over medium-high heat. Add 6 heaped tablespoonfuls of the corn mixture and cook for 1-2 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining oil and corn mixture.