Thai Corn Crab Cakes

Thai Corn Crab Cakes

Ingredients:

• 8 oz Crabmeat, steamed, half cooked only
• 2 pcs green onions, thinly sliced
• 1 pc red chili, finely chopped
• 1 tbsp fresh cilantro leave, finely chopped
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 2/3 cup cold water
• 2 pcs egg, beaten
• 1/2 cup Jolly Whole Corn Kernels, drained
• 1/2 cup Jolly Heart Mate Canola Oil

Dips:

• sour cream
• sweet chili sauce
• lime wedges

Procedure:

1. Lightly mix the crab, green onions, chili, and cilantro in a bowl and season with salt and freshly ground black pepper.
2. Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth.
3. Stir in the crab mixture and Jolly Whole Corn Kernels. The mixture should have the consistency of heavy cream.
4. Heat pan with Jolly Heart Mate Canola Oil and spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden.
5. Add more oil to prevent the crabcakes from sticking to the pan.
6. Serve with sour cream, sweet chili sauce, and lime wedges