Crab and Corn Cakes topped with Guacamole

• 1 ear corn, trimmed
• 1 (170 g) can crab, drained
• 1 teaspoon lemon juice
• 14 teaspoon smoked paprika
• 3 spring onions, thinly sliced
• 2 tablespoons chopped coriander
• 2 eggs, lightly beaten
• 70 g all-purpose flour
• 1 tablespoon olive oil
• salt and pepper
• 1 avocado
• 2 tablespoons sour cream
• 12 birds eye chile, seeded and chopped
• 1 teaspoon lemon juice
• 30 ml olive oil

1. In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
2. Stir through flour and season well.
3. Heat oil in a medium non stick pan and cook dessert spoonfuls of the mixture for 1-2 minutes on each side or until golden and cooked through.
4. Place on absorbent paper to drain.
5. In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
6. With motor running drizzle in olive oil until combined.
7. Season.
8. Serve crab cakes with a dollop of guacamole.

corn, crab, lemon juice, paprika, spring onions, coriander, eggs, flour, olive oil, salt, avocado, sour cream, chile, lemon juice, olive oil

Taken from www.food.com/recipe/crab-and-corn-cakes-topped-with-guacamole-36317 (may not work)