Ingredients for Crab & Sweet Corn Cakes

• 230g cooked crabmeat

• 2 spring onions, thinly sliced

• 1 red serrano chilli, finely chopped

• 1 tablespoon roughly chopped fresh coriander leaves

• 1/2 cup plain flour

• 60g cornflour

• 2 eggs, beaten

• 120ml canned corn kernels, drained

• 160ml crème fraîche or soured cream, to serve

• sweet chilli sauce, to serve lime wedges, to serve

Lightly mix the crab, spring onions, chilli and coriander in a bowl and season with salt and freshly ground black pepper.

Sift the flour and cornflour into a separate bowl. Add 160ml cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of double cream.

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 chilli sauce and lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.