Crab Cakes with Corn Puree Recipe
Crispy crab cakes served with smooth corn puree. A light, flavorful recipe ready in 30 minutes with simple ingredients and easy pan frying techniques.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Blender
- Nonstick skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Plate
- Refrigerator
- Airtight container
Ingredients
- 125 gms Crab Meat
- 2 Spring Onions (chopped)
- 1/2 tsp Parsley (chopped)
- 2 tsp Mayonnaise
- 1/2 tsp Mustard Seeds
- 1/2 tsp Worcestershire Sauce
- 1/4 tsp Hot Chilli Sauce
- 1 tsp Lemon Juice
- 1/4 cup Breadcrumbs (+ extra)
- 1/2 stalk Celery (diced)
- 1/2 Red Capsicum (diced)
- Oil as required
- Corn Kernels - 1/2 cup (grilled or lightly roasted)
- Butter - 1/2 tblsp
- Water - 1/4 cup
- Salt as per taste
- Black Pepper Powder as per taste
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