Crab cakes with corn, ricotta and coriander
Makes approx 4 big ones or 6 medium size.
3 egg whites
(I happened to have these left over from pasta making, otherwise use 3 whole eggs if you prefer.)
Jar of crab meat (picked) approx 220g
1 x corn cob shucked,
2 sprigs of spring onion, chopped
Chillies deseeded (omit if you prefer)
Handful of coriander, chopped
3 x Tbsp of ricotta (heaped)
2 Tbsp of plain flour,
(I try to use the minimal amount of flour as I prefer the batter to remain light & not too doughy)
1/4 tsp of paprika
1/2 tsp onion powder
Salt and pepper,
Butter and oil for pan frying (I’ve used peanut oil)
Place the egg whites into a bowl, add a pinch of salt
Whip till soft peaks form,
Add ricotta, onion powder, paprika and flour
Mix lightly to form a light batter,
Combine crab, corn, coriander, chillies and salt and pepper if using. The crab has a lot of flavour so it mightn’t be necessary depending on the brand you’re using.
Combine batter once more and get ready to cook. I like to use a mixture of butter and oil to pan fry. You can also use an ice cream scoop to get even mixture for each crab cake.
Pan fry until golden on each side (approx 3 mins) and serve with Roquette and a swirl of mayonnaise, dusted with paprika.