Sweetcorn & Crab Cakes – The Party Starter

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  • 2 eggs
  • 190 ml (¾ C) cream
  • 375 ml (1½ C) cake flour
  • 7.5 ml (1½ t) baking powder
  • 5 ml (1 t) sugar
  • 1 ml (¼ t) cayenne pepper
  • 2.5 ml (½ t) salt
  • 250 ml (1 C) grated cheddar cheese
  • 45 ml (3 T) chopped dill leaves
  • 190 ml (¾ C) Rhodes Sweetcorn
  • 200 g crabsticks, roughly chopped


  1. Whisk the eggs and cream together.
  2. Set aside.
  3. Sift the flour and the baking powder together.
  4. Add the sugar, cayenne pepper and salt.
  5. Stir in the cheddar cheese and the dill.
  6. Add the egg mixture and the Rhodes Sweetcorn and stir well to mix.
  7. Gently stir in the crab sticks.
  8. Evenly divide the puff mixture in a mini muffin tray that's been sprayed with non-stick spray.
  9. Bake the puffs in an oven preheated to 190˚C for 20 minutes or until the puffs are crisp and golden.
  10. Serve warm.


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