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Crab and Corn Cakes topped with Guacamole

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“This makes a lovely light appetizer or light lunch.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
  2. Stir through flour and season well.
  3. Heat oil in a medium non stick pan and cook dessert spoonfuls of the mixture for 1-2 minutes on each side or until golden and cooked through.
  4. Place on absorbent paper to drain.
  5. In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
  6. With motor running drizzle in olive oil until combined.
  7. Season.
  8. Serve crab cakes with a dollop of guacamole.

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