Crab And Corn Cakes Topped With Guacamole

This makes a lovely light appetizer or light lunch.

In a medium bowl combine corn kernels , crab , lemon juice , paprika , spring onion , coriander and eggs.

Stir through flour and season well.

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.

Place on absorbent paper to drain.

In a food processor combine avocado , sour cream , chilli and lemon juice until smooth.

With motor running drizzle in olive oil until combined.

Season.

Serve crab cakes with a dollop of guacamole.

corn, crab, lemon juice, paprika, spring onions, coriander, eggs, all-purpose flour, olive oil, salt and pepper, avocado, sour cream, birds eye chile