• 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.