Mini crab cakes with lime and chilli mayo
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.
20 min16 servings98 kcal
Ingredients
- 200 g 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
Instructions
- 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.
- 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.
- 3
Serve the cakes, topped with a coriander leaf, with the chilli lime mayo for dipping.
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