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Mini crab cakes with lime and chilli mayo

Mini crab cakes with lime and chilli mayo

Name: Mini crab cakes with lime and chilli mayo
Total time: 20 min
Yield: Makes 16
Cuisine: American
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; 4 tbsp mayonnaise; 1 lime juiced and zested; 2 tbsp sweet chilli sauce

Published: December 19, 2014 at 2:29 PM

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Makes 16

A little effort

Total time: 20 mins

+ chilling

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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.

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal98
fat7.2g
saturates1.9g
carbs4.9g
fibre0.2g
protein3.6g
salt0.44g

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.

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