Mini crab cakes with lime and chilli mayo | olivemagazine
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 200g cooked white crabmeat
- 3 tbsp mayonnaise
- 2 spring onions finely chopped
- chopped to make 1 tbsp flat-leaf parsley
- 1 egg beaten
- 2 handfuls fresh breadcrumbs
- butter
- to decorate (optional) coriander leaves
- 4 tbsp mayonnaise
- 1 lime juiced and zested
- 2 tbsp sweet chilli sauce
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