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Step 1
Combine the mayonnaise, pesto and Tabasco in a bowl. Cover and place in the fridge until required.
Step 2
Cook the corn in a large saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes to cool. Cut down the length of the corncob, close to the core, to remove the kernels. Transfer to a bowl. Stir in the crab, shallot, chopped coriander and lemon rind. Season with salt and pepper. Cover and place in the fridge for 10 minutes to chill.
Step 3
Combine the flour and egg in a large bowl. Add the crab mixture and stir to combine.
Step 4
Heat half the oil in a large non-stick frying pan over medium-high heat. Add 7 tablespoonfuls of the crab mixture to the pan. Use an egg lifter to flatten slightly. Cook for 1-2 minutes each side or until golden and cooked through. Repeat, in 2 more batches, with the remaining oil and crab mixture.
Step 5
Top each crab cake with a dollop of mayonnaise mixture and tomato and coriander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 14 | ||
Calories from Fat: 13 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.7mg | 0 % | |
Potassium 10.8mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14
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