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:
- Lightly mix the crab, green onions, chili, and cilantro in a bowl and season with salt and freshly ground black pepper.
- Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth.
- Stir in the crab mixture and Jolly Whole Corn Kernels. The mixture should have the consistency of heavy cream.
- 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.
- Add more oil to prevent the crabcakes from sticking to the pan.
- Serve with sour cream, sweet chili sauce, and lime wedges.