Mini crab cakes with lime and chilli mayo

Name: Mini crab cakes with lime and chilli mayo
Total time: 20 min
Ingredients: 200g; mayonnaise 3 tbsp; 2, finely chopped; chopped to make 1 tbsp; 1, beaten; 2 handfuls; to decorate (optional); mayonnaise 4 tbsp; lime 1, juiced and zested; sweet chilli sauce 2 tbsp

20 minutes + chilling
makes 16
Easy

These mini-versions of a classic crab cake are really easy to make for a crowd. Make ahead then just heat gently in the oven when your party guests arrive. Serve with a cream, spicy mayo for dipping.

December 19, 2014 at 2:29 pm

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.
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.