Mini crab cakes with lime and chilli mayo

  • makes 16
  • A little effort

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.


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



  • 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


  • 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.

Nutritional Information

  • Kcals 98
  • Fat 7.2g
  • Saturates 1.9g
  • Carbs 4.9g
  • Fibre 0.2g
  • Protein 3.6g
  • Salt 0.44g