Ingredients:
1 ear corn, trimmed
1 (170 g) cans crab, drained
1 teaspoon lemon juice
1/4 teaspoon smoked paprika
3 spring onions, thinly sliced
2 tablespoons chopped coriander
2 eggs, lightly beaten
70 g all-purpose flour
1 tablespoon olive oil
salt and pepper
1 avocados
2 tablespoons sour cream
1/2 birds eye chiles, seeded and chopped
1 teaspoon lemon juice
30 ml olive oil
Directions:
In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
Stir through flour and season well.
Heat oil in a medium non stick pan and cook dessert spoonfuls of the mixture for 1-2 minutes on each side or until golden and cooked through.
Place on absorbent paper to drain.
In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
With motor running drizzle in olive oil until combined.
Season.
Serve crab cakes with a dollop of guacamole.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.