salad, to serve
CRAB SALSA300g cooked crabmeat
1. To make crab salsa, combine all ingredients in a bowl. Mix well.
2. To make hotcakes, combine creamed and corn kernels, egg yolks and milk in a large bowl. Season with salt and pepper. Stir in flour until combined.
3. Beat egg whites in a separate bowl until combined. Fold into corn mixture.
4. Heat an electric non-stick fry pan over medium heat. Lightly spray with cooking oil. Cook four hotcakes at a time. Pour 1/4 cupfuls of corn mixture into pan. Cook for about 2 minutes. When bubbles appear, turn hotcakes over and cook for another 1 1/2 to 2 minutes, or until lightly browned. Repeat with remaining batter.5. Serve two hotcakes per person and top with crab salsa. Serve with a salad.