Crab Cakes with Sweet Corn

🧂 Ingredients

• 225 gr crabmeat legs
• 60 gr toasted bread
• 35 ml milk
• 100 gr sweet corn
• 10 gr chopped spring onions
• 10 gr chopped chilis
• 1 pc egg
• Sriracha sauce

  optional
• Panko breadcrumbs
• 1 pc lemon

Instructions

• 1 Remove the crusts from the fresh bread, cut in small pieces and soak in the
  milk.
• 2 Remove all shells and cartilage from the crab. Dice half of the crab meat and
  keep aside.
• 3 Place the other half of the crab meat into the food processor with the soaked
  toast bread and whole egg and blend to a smooth paste.
• 4 In a mixing bowl, combine the crab paste with the diced crab meat, sweet corn,
  red chili, spring onions and season to taste with salt, pepper and Sriracha
  sauce.
• 5 If the mixture is sticky and/or too wet, then add some panko breadcrumbs to
  absorb the moisture. Refrigerate for 30 minutes.
• 6 Divide the mixture into twelve portions, shape the crab patties and coat the
  patties with the panko.
• 7 option 1: Bake the crab cakes in the air fryer oven at 220°C for 15 minutes.
• 8 Option 2: Shallow fry the crab cakes in a pan for 2-3 minutes until golden
  brown.

Nutrition Info