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How to make Crab and corn cakes

Yield = 6
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

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

Method

  • 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.