Crab & Sweet Corn Cakes

Name: Crab & Sweet Corn Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 ounces cooked crabmeat; 2 whole green onions; 1 whole red serrano chile; 1 tablespoon fresh cilantro leaves; ½ cup all-purpose flour; ½ cup cornstarch; 2 whole eggs; ½ cup canned corn kernels; ⅔ cup crème fraîche; ¼ cup sweet chile sauce; 1 whole lime; to serve

Delicate crab cakes made with fresh crabmeat, sweet corn kernels, and aromatic herbs, served with crème fraîche and sweet chile sauce. These golden-brown cakes combine the sweetness of corn with the delicate flavor of crab for a delicious appetizer or main course.

4 servings

25 min

Published October 4, 2025

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Ingredients

•8 ounces cooked crabmeat
•2 whole green onions
•1 whole red serrano chile
•1 tablespoon fresh cilantro leaves
•½ cup all-purpose flour
•½ cup cornstarch
•2 whole eggs
•½ cup canned corn kernels
•⅔ cup crème fraîche
•¼ cup sweet chile sauce
•1 whole lime
•to serve

Cooking Instructions

1.
Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
5 min
2.
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.
5 min
3.
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.
15 min