Mini crab cakes with lime and chilli mayo
Makes 16
A little effort
Total time:
+ chilling
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.
Skip to ingredients
- 200g cooked white crabmeat
- 3 tbsp mayonnaise
- 2 spring onionsfinely chopped
- chopped to make 1 tbsp flat-leaf parsley
- 1 eggbeaten
- 2 handfuls fresh breadcrumbs
- butter
- to decorate (optional) coriander leaves
chilli lime mayo
- 4 tbsp mayonnaise
- 1 limejuiced 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.