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https://www.philly.com.au/recipe/mini-corn-and-crab-cakes/
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Mini Corn and Crab Cakes
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Mini Corn and Crab Cakes
30 Mins
Prep time
35 Mins
Cooking time
Serves
6
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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
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.
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.
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.
Recipe or Meal Type
Light Bites
Cuisines
Seafood
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