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Recipe by olive magazine

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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

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• %%

  26 December 2008

  %% rated and commented on this recipe

  

  Yummy!

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• yve

  01 January 2009

  yve commented on this recipe

  delicous and so easy to make.

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• mssteel

  19 March 2009

  mssteel rated and commented on this recipe

  

  Absolutely delicious. I added a dash or two of tabasco sauce and that gave a kick to it!

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• VC

  21 July 2009

  VC rated and commented on this recipe

  

  I found these very messy to make... I'm pretty sure I got something wrong there, but my cakes were far from firm after 30mins in the fridge and at that point I had to start cooking as the guests were due. However, despite looking ugly, their were delicious, especially accompained by the lime & chilli mayo (don't be tempted to buy the ready-made lime&chilli one... the freshly made one tastes so much better!)

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• Izzylivy

  31 August 2009

  Izzylivy rated and commented on this recipe

  

  The chilli lime mayo was a revelation & will become a regular in my house. The cakes are very fiddly to make & even after a whole morning in the fridge practically disintegrated on cooking. Tasted delicious though & were enjoyed by all.

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• nicbow

  03 October 2009

  nicbow rated and commented on this recipe

  

  I always find these dissapear so quickly at parties i have to make triple batches! Tip to stop them falling apart is to stick them in the freezer for 30 mins prior to cooking, they firm up better i find. Not made the dip yet as have always just used chilli dipping sauce...but going to make it for my Dads 60th this week as it sounds so popular!

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• SUGARPUFF

  19 October 2009

  SUGARPUFF rated and commented on this recipe

  

  really noce but so messy to make

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http://www.bbcgoodfood.com/recipes/8799/

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Ingredients

• 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

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Difficulty and servings

Makes 16

Preparation and cooking times

Ready in 20 minutes plus chilling

Ingredients

• 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

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

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