Mini crab cakes with lime & chilli mayo

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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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• Caroline

  24 December 2009

  Caroline rated this recipe

  

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• Franniban

  12 May 2010

  Franniban rated and commented on this recipe

  

  VC, I agree, very messy. Too much mayo in mine. They still went down well tho

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• YumYum

  20 December 2010

  YumYum commented on this recipe

  Planning on rustling up some of these as a canape/starter on Xmas day. Would these keep in the fridge for a couple of days?

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• Tom29

  18 January 2011

  Tom29 rated and commented on this recipe

  

  Mayonaise is not a good binder for these crab cakes, after hours of chilling still had a mushy mess. Although not visually appealing, they were very tasty, but overall a waste of good crab meat.

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• catcalledcharlie

  28 December 2011

  catcalledcharlie rated and commented on this recipe

  

  Mayo was mushy but tasted divine! I recommend making the day before and putting in fridge over night, breadcrumbs look soggy but crisp up well when cooked. Also... add a little plain flour to the crab mix to thicken and another tip.... roll in flour, egg then breadcrumbs, yes its messy but any kind of cake like this is. I tell you what, I made a huge batch of these for Christmas morning canopes and they where a huge hit. The lime and chilli mayo was a beautiful dip! TOP DRAW!

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• Becstick

  01 January 2012

  Becstick rated and commented on this recipe

  

  Yep mine were mushy too, not sure if it was because the crab meat (I used dark & White) was to fresh (??) or if it was because I used a combo of dark & White. I used 3 tbsp Mayo as per recipe but I think that was way to much. I tried mixing the breadcrumbs with the crab mixture but that didn't seem to help them keep their shape. Having said that they tasted absolutely delicious, I served the cakes / patties on a thin slice of baguette (toasted under the grill) served with a salad as a starter for NYEve. Will do again as they were delicious.

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• Tishka

  18 March 2012

  Tishka rated and commented on this recipe

  

  I made this as a starter for my roast lunch yesterday. Followed the recipe as it is. I found it very easy to make but frying took time but the outcome was superb and tasty. My guest enjoyed it very much. Will definitely make it again, perhaps with little chopped chillies to add flavour and colour.

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• Tor

  27 August 2012

  Tor commented on this recipe

  Made as a starter, we used shallots instead of spring onions and used a hand blender to mix the ingredients, doesn't destroy the crab meat but binds better nicely. Delicious! Didn't have limes in, we improvised which was ok, but next time will try it with limes or have with aioli.

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• Charlie

  17 December 2012

  Charlie commented on this recipe

  Hi, once cooked can these be frozen and re-heated when necessary?? I was thinking of deep fat frying from frozen?

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• traceyt

  25 December 2012

  traceyt commented on this recipe

  I added some finely chopped red chilli which was nice. I used less mayo (3 dsp) & put in the freezer for 30 mins before shaping, then back in the freezer for 30 mins before rolling in flour, egg & breadcrumbs. They were just perfect!!! The chilli lime mayo is a revelation, it would suit all seafood & chicken, & I'm sure will be a regular feature in my fridge...yum!

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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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