Crab Cakes with Lime Mayonnaise by Chris Horridge

Ingredients

200g Cooked white crab meat

30g Mayonnaise

5g Chopped flat-leaf parsley

2 Spring onions, finely chopped

1 egg , whisked for 1 minute

200g Fresh fine breadcrumbs

Butter

Coriander leaves or micro coriander shoots.

Lime Mayonnaise Ingredients

100g Mayonnaise

1 Lime, juiced and zested

2 tbsp Sweet chilli sauce.

Preparation

• Mix the crab, mayonnaise, onion and parsley. Divide into approximately 16 then shape into mini cakes, dip in the egg and coat in breadcrumbs. Rest in the fridge for 30 minutes which will firm them up ready for cooking.

• Heat a small amount of butter or oil in a non-stick frying pan. Fry the crab cakes until golden. Mix the mayonnaise with the lime juice and stir through the chilli sauce.

• Serve the cakes, topped with chopped coriander leaf or whole micro coriander shoots. Serve the lime mayonnaise dip on the side.