Crab Cakes with Lime and Chilli Mayonnaise

On Monday, June 10th, 2013

  • Cooking time: Less than 15 minutes
  • Cuisine: American
  • Serves: 10 or more
  • Type: Seafood-Cake


  • 400g cooked crabmeat
  • 1/3 cup (80ml) mayonnaise
  • 4 green onions, finely chopped
  • 2 tbsp chopped flat-leaf parsley
  • 4 eggs, beaten
  • 3-4 cups (330-440g) panko (Japanese-style breadcrumbs) or fine breadcrumbs
  • 40g-60g unsalted butter
  • Coriander leaves, to serve

Lime & chilli mayonnaise

  • 1 cup (250ml) mayonnaise
  • Freshly squeezed juice and grated zest of 2 large limes
  • ½ cup (125ml) sweet chilli sauce

Preparation method

1 To make crab cakes, place crabmeat, mayonnaise, green onion and parsley in a bowl and mix to combine. Divide mixture into 16 equal portions and shape into patties. Dip each patty in beaten egg and coat in panko. Place coated patties on a tray and refrigerate for 30mins to firm up.

2 Heat 40g butter in non-stick frypan over moderate heat. Fry patties (in batches) for 6mins or until golden and cooked through, turning once, adding more butter to pan if needed.

3 To make lime and chilli mayonnaise, place all ingredients in a bowl and stir to combine. Set aside.

4 Serve with a garnish of coriander leaves and lime and chilli mayonnaise on the side.

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