Chilli Corn Crabcakes
|White crab meat||450 Gram, picked over|
|Brown crab meat||225 Gram|
|Chilli||1 , finely diced|
|Onion||1 , finely diced|
|Red pepper||1⁄2 , seeded and finely diced|
|Celery sticks||2 , finely diced|
|Canned sweetcorn||200 Gram, drained|
|Chopped dill||2 Teaspoon|
|Low fat greek yogurt||150 Milliliter|
|Mustard powder||1 Teaspoon|
|Eggs||2 , lightly beaten|
|Whole meal breadcrumbs||50 Gram (fresh)|
|Rapeseed oil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
In a large bowl, mix together the white and brown crab meat, chilli, onion, red pepper, celery, sweetcorn and dill.
Combine the yogurt, mustard powder and eggs in another bowl and then slowly add half the oil.
Add the crab mixture and mix well.
Fold in a third of the breadcrumbs, or as much as you need to firm the mixture, and season to taste with black pepper.
Refrigerate for 2 hours ideally.
Make the mixture into 6 large or 12 small patties.
Coat each one in the remaining breadcrumbs.
These cakes can be made well ahead of when they are needed; at this point put them in the fridge to dry out overnight.
Heat the remaining oil in a large pan over a medium heat, and cook the cakes for 3 minutes on each side.