Corn Hotcakes with Crab Salsa

Preparation time:
15 mins
Cooking time:
12 mins
Recipe provided by: Sunrise

Nat's trip to WA's Mandurah Crab Festival inspired New Idea's Barbara Northwood to create this great salsa recipe


125g can corn kernels, drained
125g can creamed corn
3 eggs, separated
1/3 cup milk
1 cup self-raising flour
cooking oil spray
salad, to serve


300g cooked crabmeat
1/2 Lebanese cucumber, finely chopped
1/4 red onion, finely chopped
1/4 yellow capsicum, finely chopped
1/4 cup chopped fresh parsley
1-2 tablespoons lemon juice or to taste
Salt and pepper, to taste


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.


Related cookbooks

Get Social

Latest Food Video