Mini Corn and Crab Cakes

Mini Corn and Crab Cakes
30 Mins
Prep time
35 Mins
Cooking time
Serves 6

What you need

  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 2 cloves garlic, crushed
  • 1 teaspoon sweet chilli sauce
  • 1 tablespoon caster sugar
  • 2 teaspoons finely grated ginger
  • 1 teaspoon fish sauce
  • pinch salt
  • 3/4 cup (60g) fresh white breadcrumbs
  • 170g can crab meat, drained
  • 1/2 cup fresh, canned or frozen corn kernels
  • 1/2 cup water chestnuts, chopped
  • 3 spring onions, thinly sliced
  • 3/4 cup fresh white breadcrumbs, extra
  • 1 tablespoon sesame seeds
  • 1 tablespoon plain flour
  • peanut oil, for deep frying

How to make it

  1. COMBINE PHILLY, garlic, chilli sauce, sugar, ginger, fish sauce and salt in a small bowl, mixing well. Stir in the breadcrumbs, crab meat, corn, water chestnuts, and spring onions. Chill for 30 minutes.
  2. COMBINE the extra breadcrumbs, sesame seeds and flour in a small bowl. Roll tablespoons of PHILLY mixture into bite-size balls and roll in breadcrumb mixture to coat. Chill for 15 minutes.
  3. HEAT the oil in a deep saucepan. Deep fry crab cakes in oil, in batches, until golden. Remove from oil and drain well on paper towel.