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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I just love cooking these little snacks as a starter. I like to think of them as the grown-up version of potato wedges with sweet chile and sour cream. Whoever came up with that combination deserves a medal. These cakes work well with shrimp, crayfish and even roast chicken but I especially like them with crabmeat. Enjoy! Ingredients:
8 ounces cooked crabmeat |
2 green onions, thinly sliced |
1 red serrano chile, finely chopped |
1 tablespoon roughly chopped fresh cilantro leaves |
1/2 cup all-purpose flour |
1/2 cup cornstarch |
2 eggs, beaten |
1/2 cup canned corn kernels, drained |
2/3 cup crème fraîche or sour cream, to serve |
sweet chile sauce, to serve (see note) |
lime wedges, to serve |
Directions:
1. Lightly mix the crab, green onions, chile 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. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
3. Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.
4. Note: Thai-style sweet chile sauce can be found in the Asian section of large supermarkets.
5. From My Grill: Outdoor Cooking Australian Style by Pete Evans. Text copyright © 2009 Peter Evans; photography copyright © 2009 Anson Smart. First published in 2009 by Murdoch Books Australia; first published in the United States in 2011 by Weldon Owen, a division of Bonnier.
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