Mini Corn and Crab Cakes Recipe

Name: Mini Corn and Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125g block PHILADELPHIA Cream Cheese, softened; 2 cloves garlic, crushed; 1 teaspoon sweet chilli sauce; 1 tablespoon caster sugar; 2 teaspoons finely grated ginger; 1 teaspoon fish sauce; pinch salt; 3/4 cup (60g) fresh white breadcrumbs; 170g can crab meat, drained; 1/2 cup fresh, canned or frozen corn kernels; 1/2 cup water chestnuts, chopped; 3 spring onions, thinly sliced; 3/4 cup fresh white breadcrumbs, extra; 1 tablespoon sesame seeds; 1 tablespoon plain flour; peanut oil, for deep frying

Servings: persons

125g block PHILADELPHIA Cream Cheese, softened
2 cloves garlic, crushed
1 teaspoon sweet chilli sauce
1 tablespoon caster sugar
2 teaspoons finely grated ginger
1 teaspoon fish sauce
pinch salt
3/4 cup (60g) fresh white breadcrumbs
170g can crab meat, drained
1/2 cup fresh, canned or frozen corn kernels
1/2 cup water chestnuts, chopped
3 spring onions, thinly sliced
3/4 cup fresh white breadcrumbs, extra
1 tablespoon sesame seeds
1 tablespoon plain flour
peanut oil, for deep frying

1
Combine Philly*, garlic, chilli sauce, sugar, ginger, fish sauce and salt in a small bowl, mixing well.
2
Stir in the breadcrumbs, crab meat, corn, water chestnuts, and spring onions.
3
Chill for 30 minutes.
4
Combine the extra breadcrumbs, sesame seeds and flour in a small bowl.
5
Roll tablespoons of Philly* mixture into bite-size balls and roll in breadcrumb mixture to coat.
6
Chill for 15 minutes.
7
Heat the oil in a deep saucepan.
8
Deep fry crab cakes in oil, in batches, until golden.
9
Remove from oil and drain well on paper towel.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 125g block PHILADELPHIA Cream Cheese, softened, 2 cloves garlic, crushed, 1 teaspoon sweet chilli sauce, 1 tablespoon caster sugar, and more.

Yes, Mini Corn and Crab Cakes 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.

Mini Corn and Crab Cakes

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