Crab and Corn Cakes topped with Guacamole Recipe

Name: Crab and Corn Cakes topped with Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ear corn, trimmed; 1 (170 g) can crab, drained; 1 teaspoon lemon juice; ¼ teaspoon smoked paprika; 3 spring onions, thinly sliced; 2 tablespoons chopped coriander; 2 eggs, lightly beaten; 70 g all-purpose flour; 1 tablespoon olive oil; salt and pepper; 1 avocado; 2 tablespoons sour cream; 12 birds eye chile, seeded and chopped; 1 teaspoon lemon juice; 30 ml olive oil

Servings: persons

1 ear corn, trimmed
1 (170 g) can crab, drained
1 teaspoon lemon juice
¼ teaspoon smoked paprika
3 spring onions, thinly sliced
2 tablespoons chopped coriander
2 eggs, lightly beaten
70 g all-purpose flour
1 tablespoon olive oil
salt and pepper
1 avocado
2 tablespoons sour cream
12 birds eye chile, seeded and chopped
1 teaspoon lemon juice
30 ml olive oil

1
In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
2
Stir through flour and season well.
3
Heat oil in a medium non stick pan and cook dessert spoonfuls of the mixture for 1-2 minutes on each side or until golden and cooked through.
4
Place on absorbent paper to drain.
5
In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
6
With motor running drizzle in olive oil until combined.
7
Season.
8
Serve crab cakes with a dollop of guacamole.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ear corn, trimmed, 1 (170 g) can crab, drained, 1 teaspoon lemon juice, ¼ teaspoon smoked paprika, and more.

Yes, Crab and Corn Cakes topped with Guacamole falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab and Corn Cakes topped with Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions