Corn and Crab Cakes

I've always fancied eating little crabcakes with sweet chilli dipping sauce, preferably at a table looking out to sea. That however is the stuff of dreams. Before I ever got around to eating those little crabcakes with sweet chilli dipping sauce by the edge of the sea, the crabcakes were off limits until I could work out how to adapt them to being gluten free and I can no longer tolerate chilli!

Big problem! A leap into the unknown of will it work or wont it work! It did and here are are my big crabcakes with no sweet chilli dipping sauce. The crabcakes however are mildly spiced, so hopefully that will make up for the lack of sweet chilli dipping sauce!



To make 6 crabcakes

454 g fresh crabmeat
1 white onion, finely diced
3 tbsp whole sweetcorn
1 medium egg
1 tsp cajun seasoning
1 tsp gluten free Worstershire sauce
1 tsp wholegrain gluten free mustard
1 tsp lemon juice
Salt and pepper
100 g cornbread crumbs
Vegetable oil for frying

put all the ingredients except the vegatable oil in a large bowl and combine well. Shape into six circular patties and place on a tray lined with greaseproof paper

Place in the fridge and chill for at least an hour - this will help the crabcakes hold thier shape

In a large fry-pan on medium heat, add enough oil to cover the base. When the oil is hot enough add the crab cakes and cook for 3-4 minutes on each side

Serve with salad :)