Try these mini crab cakes, then check out our classic crab cakes and more crab recipes.
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Ingredients
- cooked white crabmeat 200g
- mayonnaise 3 tbsp
- spring onions 2, finely chopped
- flat-leaf parsley chopped to make 1 tbsp
- egg 1, beaten
- fresh breadcrumbs 2 handfuls
- butter
- coriander leaves to decorate (optional)
chilli lime mayo
- mayonnaise 4 tbsp
- lime 1, juiced and zested
- sweet chilli sauce 2 tbsp
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.
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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.
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Step 3
Serve the cakes, topped with a coriander leaf, with the chilli lime mayo for dipping.
Nutritional Information
- Kcals 98
- Fat 7.2g
- Saturates 1.9g
- Carbs 4.9g
- Fibre 0.2g
- Protein 3.6g
- Salt 0.44g