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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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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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