I love crab cakes. I also love .... well pretty much anything with corn in it. Put the two together and add some spicy accents and I'm basically in heaven. I first prepared this recipe for a friends engagement party and it was a huge hit. I made the mistake the next time I made them for a gathering of preparing them in advance and trying to reheat them in the oven after which they got cold again while we waited for people. It wasn't pretty. So word to the wise you are gonna want to serve these straight away most likely in batches of 3 or 4 depending on the size of your pan and how many you can fit at one time. I served them with sour cream and sweet chili sauce for dipping which add just the right balance of creamy, sweet and spicy.
This Recipe is adapted from Pete Evans My Grill: Outdoor Cooking Australian Style. The main adaptation being that I cook them on a stove not a grill. I found this recipe on epicurious.com .
Crab & Sweet Corn Fritters