Crab and sweetcorn crispbakes

Another one I think will be good for a family meal


Crab And Sweetcorn Crispbake

  • Serves: 4
  • Prep time: 10mins
  • Cook time: 8-10mins
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 2
  • Syns per serving:


  • 225g fresh crab meat
  • 1 small green pepper, deseeded and finely chopped
  • 225g cooked or canned sweetcorn
  • 1 small fresh red chilli, finely chopped
  • Pinch of paprika
  • Pinch of salt
  • 1 egg
  • 25g plain flour
  • 2 tbsp skimmed milk
  • Low calorie cooking spray
  • lime wedges, salad leaves and red onion, to serve


  1. Mix the crab meat, green pepper, sweetcorn and chilli in a bowl. Add the paprika and salt.
  2. Beat the egg with the flour and milk to make a thick, smooth batter. Set aside for 15 minutes and then stir in the crab and sweetcorn mixture.
  3. Spray a large frying pan with low calorie cooking spray and place over a low heat. When hot, drop a few spoonfuls of the crab and sweetcorn mixture into the pan and cook for 4-5 minutes each side, until crisp and golden brown. Remove and keep warm while you cook the remaining crispbakes in the same way.
  4. Serve hot garnished with lime wedges, salad leaves and some chopped or sliced red onion
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