Crab and Sweet Corn Cakes, from Epicurious May 2011
These cakes also work well with shrimp, crayfish and even roast chicken.
8 ounces cooked crabmeat
2 green onions, thinly sliced
1 red serrano chile, finely chopped
1 tablespoon roughly chopped fresh cilantro leaves
1/2 cup all-purpose flour or fine cornmeal
1/2 cup cornstarch
2 eggs, beaten
1/2 cup fresh or canned corn kernels, drained
2/3 cup crème fraîche or sour cream, to serve
lime wedges, to serve
Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
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.
Add a drizzle of olive oil to a frying pan set over medium-high heat. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche and lime wedges.