Mini Corn and Crab Cakes

• 125g block PHILADELPHIA Cream Cheese, softened
• 2 cloves garlic, crushed
• 1 teaspoon sweet chilli sauce
• 1 tablespoon caster sugar
• 2 teaspoons finely grated ginger
• 1 teaspoon fish sauce
• pinch salt
• 3/4 cup (60g) fresh white breadcrumbs
• 170g can crab meat, drained
• 1/2 cup fresh, canned or frozen corn kernels
• 1/2 cup water chestnuts, chopped
• 3 spring onions, thinly sliced
• 3/4 cup fresh white breadcrumbs, extra
• 1 tablespoon sesame seeds
• 1 tablespoon plain flour
• peanut oil, for deep frying

1. Combine Philly*, garlic, chilli sauce, sugar, ginger, fish sauce and salt in a small bowl, mixing well.
2. Stir in the breadcrumbs, crab meat, corn, water chestnuts, and spring onions.
3. Chill for 30 minutes.
4. Combine the extra breadcrumbs, sesame seeds and flour in a small bowl.
5. Roll tablespoons of Philly* mixture into bite-size balls and roll in breadcrumb mixture to coat.
6. Chill for 15 minutes.
7. Heat the oil in a deep saucepan.
8. Deep fry crab cakes in oil, in batches, until golden.
9. Remove from oil and drain well on paper towel.

cream cheese, garlic, sweet chilli sauce, caster sugar, ginger, fish sauce, salt, fresh white breadcrumbs, crab meat, corn, water chestnuts, spring onions, fresh white breadcrumbs, sesame seeds, flour, peanut oil

Taken from www.kraftrecipes.com/recipes/mini-corn-crab-cakes-103850.aspx (may not work)