Mini crab cakes with lime and chilli mayo
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Makes 16
Ingredients
- 200g cooked white crabmeat
- 3 tbsp mayonnaise
- 2 spring onions, finely chopped
- chopped to make 1 tbsp flat-leaf parsley
- 1 egg, beaten
- 2 handfuls fresh breadcrumbs
- butter
- to decorate (optional) coriander leaves
chilli lime mayo
- 4 tbsp mayonnaise
- 1 lime, juiced and zested
- 2 tbsp sweet chilli sauce
Method
- STEP 1
Mix the crab, mayo, onion and parsley. Divide into 16, shape into balls, then dip in the egg and coat in breadcrumbs. Firm up in the fridge for 30 minutes.
- STEP 2
Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden. Mix the mayo and lime juice and swirl in the sweet chilli sauce.
- STEP 3
Serve the cakes, topped with a coriander leaf, with the chilli lime mayo for dipping.
