Crab and corn puffs

February 25, 2013 (Last Updated: January 11, 2019)
Crab and corn puffs recipe

These crab and corn puffs are super-light and full of savoury goodness. The slightest pops of sweetness from the fresh corn are deliciously unexpected, and perfect with salty crab meat. Perfect for a starter or side. 

Crab and corn puffs

Serves: 6
Cooking Time: 25 mins


  • 1 x 410g tin corn kernels, drained
  • 140g (1 cup) self-raising flour
  • 2 spring onions, sliced
  • ½ small red onion, finely chopped
  • 250ml (1 cup) milk
  • 2 large eggs, beaten
  • ½ red chilli, chopped
  • a small handful of fresh coriander,
  • finely chopped
  • sea salt and freshly ground black
  • pepper, to taste
  • 1 x 170g tin crab meat, drained
  • vegetable oil, for frying
  • fresh coriander, to serve
  • fresh lime cheeks, to serve



Combine the corn, flour, spring onions, red onion, milk, eggs, chilli, coriander and seasoning in a large bowl.


Add the crab and mix thoroughly.


Heat the oil in a medium saucepan over medium-high heat and drop spoonfuls of the batter into the hot oil. Fry until puffed and golden brown, about 3 – 4 minutes. Remove with a slotted spoon and drain on paper towel.


Serve with plenty of fresh coriander and lime cheeks.

Send this to a friend