Ingredients

• 180ml (3/4 cup) whole-egg mayonnaise
• 1 tablespoon tomato pesto
• Few drops red Tabasco pepper sauce
• 2 corncobs, husks and silk removed
• 2 x 140g container Ocean Blue Crab Claw Meat
• 2 shallots, trimmed, thinly sliced
• 1 tablespoon chopped fresh coriander
• 1 teaspoon finely grated lemon rind
• 75g (1/2 cup) self-raising flour
• 2 eggs, lightly whisked
• 2 tablespoons olive oil
• 5 red grape tomatoes, quartered lengthways
• Fresh coriander leaves, to serve

Method

• Step 1 Combine the mayonnaise, pesto and Tabasco in a bowl. Cover and place in the fridge until required.
• Step 2 Cook the corn in a large saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes to cool. Cut down the length of the corncob, close to the core, to remove the kernels. Transfer to a bowl. Stir in the crab, shallot, chopped coriander and lemon rind. Season with salt and pepper. Cover and place in the fridge for 10 minutes to chill.
• Step 3 Combine the flour and egg in a large bowl. Add the crab mixture and stir to combine.
• Step 4 Heat half the oil in a large non-stick frying pan over medium-high heat. Add 7 tablespoonfuls of the crab mixture to the pan. Use an egg lifter to flatten slightly. Cook for 1-2 minutes each side or until golden and cooked through. Repeat, in 2 more batches, with the remaining oil and crab mixture.
• Step 5 Top each crab cake with a dollop of mayonnaise mixture and tomato and coriander.