Crab & Sweet Corn Cakes

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8 ounces cooked crabmeat

2 green onions, thinly sliced

1 red serrano chile, finely chopped

1 tablespoon roughly chopped fresh cilantro leaves

1/2 cup all-purpose flour

1/2 cup cornstarch

2 eggs, beaten

1/2 cup canned corn kernels, drained

2/3 cup crème fraîche or sour cream, to serve

sweet chile sauce, to serve (see note)

lime wedges, to serve

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