Recipes: Mini crab cakes with lime & chilli mayo

Mini crab cakes with lime & chilli mayo

Serve these on little squares of paper for a smart finish

  • 200g cooked white crabmeat
  • 3 tbsp mayonnaise
  • 2 spring onions , finely chopped
  • 1 tbsp chopped flat-leaf parsley
  • 1 egg , beaten
  • 2 handfuls fresh breadcrumbs
  • butter
  • coriander leaves to decorate (optional)

CHILLI LIME MAYO

  • 4 tbsp mayonnaise
  • 1 lime , juiced and zested
  • 2 tbsp sweet chilli sauce

    Method

    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.

    Per canapé

    98 kcalories, protein 3,6g, carbohydrate 4,9g, fat 7,2 g, saturated fat 1,9g, fibre 0,2g, salt 0,44 g