Last weekend was Summernats, and that meant that I needed to escape Canberra and all its Summernats 'glory' and seek calmer streets. I headed home to Sydney to catch up with my family and friends. Phillip stayed behind and spent the majority of his time working in the warehouse.
Mum and I had received quiet a few cook books for Christmas and so Saturday provided an excellent opportunity to take a recipe or two for a test drive. I chose Corn and Crab Fritters with dipping sauce out of the 'Delicious' Cookbook by ABC. I made a few changes to the recipe (as I didn't want to wash up all the equipment it involved) but I don't think it affected the taste or even the texture in any way.
This dish was quick, simple and oh so tasty - Meika (my 6 month old niece even enjoyed her first taste of lime on her rusk).
Corn and Crab Cakes
250 gram can of crab meat
450 gram can of sweat corn kernels
1 bunch of coriander
1/3 cup of flour
salt and pepper
1/3 cup of water
1/3 cup caster sugar
2/3 cup of white vinegar
1 tablespoon fish sauce
1 tablespoon chili sauce
In a small saucepan, place the water, sugar and vinegar. Warm over a low heat, stirring constantly until the sugar dissolves. Set aside to cool.
Into a bowl place the drained corn and crab meat. Add flour, egg, salt and pepper. Finely chop the shallots and the coriander (including the stems and roots, reserve some stems for the sauce) and add to the mixture. Mix until it is all combined.
Heat some olive oil in a saucepan. Once it is hot, add small amount of the mixture to the pan. Wait for it to brown before turning and cooking on the other side.
Finish the dipping sauce off by adding the fish sauce, chili sauce and reserved coriander stems. Serve with lime wedges.