Crab & Corn Cakes With Coriander Dipping Sauce

Name: Crab & Corn Cakes With Coriander Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; ⅓ cup plain flour; 1 garlic clove, finely chopped; 4 coriander sprigs, stalks only roughly chopped, KEEP leaves for sauce; 420 g sweet corn, drained; 200 g fresh crabmeat; 2 spring onions, thinly sliced; sunflower oil, for frying; ½ cup caster sugar; ¼ cup rice wine vinegar; 1 tablespoon fish sauce; 1 tablespoon sweet chili sauce; 2 small red chilies, finely chopped; 2 tablespoons coriander leaves, finely chopped

Servings: persons

1 egg
⅓ cup plain flour
1 garlic clove, finely chopped
4 coriander sprigs, stalks only roughly chopped, KEEP leaves for sauce
420 g sweet corn, drained
200 g fresh crabmeat
2 spring onions, thinly sliced
sunflower oil, for frying
½ cup caster sugar
¼ cup rice wine vinegar
1 tablespoon fish sauce
1 tablespoon sweet chili sauce
2 small red chilies, finely chopped
2 tablespoons coriander leaves, finely chopped

1
Place the egg, flour, garlic, coriander stalks (only stalks) and one-third of the corn in a food processor and process to a rough paste.
2
Add remaining corn, crab and spring onion, then pulse briefly to just combine.
3
Season well.
4
For the dipping sauce, place sugar in a pan with rice wine vinegar and 1/4 cup of water, then stir over low heat until sugar dissolves and cool mixture slightly, then add fish sauce, sweet chilli sauce, fresh chilli and chopped coriander leaves.
5
Set aside sauce for dipping.
6
Half-fill a deep-fryer or large saucepan with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
7
Working in batches, carefully drop heaped tablespoons of batter into the oil for each fritter.
8
Fry fritters for 1-2 minutes until golden and crisp, turning whilst cooking.
9
Remove with a slotted spoon and drain on paper towel.
10
Serve cakes immediately with dipping sauce.

319

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 egg, ⅓ cup plain flour, 1 garlic clove, finely chopped, 4 coriander sprigs, stalks only roughly chopped, KEEP leaves for sauce, and more.

Yes, Crab & Corn Cakes With Coriander Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!