Crab Cake Hors d'ouevres with Chillie Lime Dressing

  • 200g cooked crabmeat
  • 3 tbsp mayonnaise
  • 2 spring onions , finely chopped
  • 1 tbsp chopped coriander
  • 1 egg , beaten
  • 2 handfuls breadcrumbs or panko
  • 4 tbsp mayonnaise
  • 1 lime , juiced and zested
  • 2 tbsp sweet chilli sauce
  • Cooking oil
  • Coriander leaves (optional garnish)
  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 little oil in a 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, garnished with coriander, and small dishes of the chilli lime dip.