Try these mini crab cakes, then check out our classic crab cakes and more crab recipes.


  • 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


  • 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.


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