Mini Crab and Corn Cakes recipe

Preparation Time: 15 minutes | Cooking Time: 10 minutes

These delicious little corn and crab morsels are perfect for serving with sweet chilli sauce. Serve them as a starter, or keep them all for yourself as a delicious dinner.


  • 170g tin white crab meat, drained
  • 340g tin sweetcorn, drained
  • 1 egg
  • 1 garlic clove
  • 2 spring onions
  • 1 tbsp. freshly chopped coriander leaves
  • 4 tbsp. plain flour
  • Salt and pepper
  • Oil for frying


  1. Crush the garlic clove. Thinly slice the spring onions. In a bowl, combine the crab meat, sweetcorn, egg, garlic, spring onions, coriander, plain flour, salt and pepper.

  2. Heat 5 inches or so of oil in a deep saucepan. Once hot enough to fry - bread should crisp in 30-40 seconds, drop dessertspoonfuls of the mixture into the hot oil. Fry for 2-3 minutes until golden and crisp, turning once to ensure even cooking. Remove from the fryer and drain on kitchen paper. Serve immediately.

You could easily make this dish with prawns instead - just whiz cooked prawns in a food processor until finely processed then mix with the rest of the ingredients. Recipe serves 4-6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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