Crab Cakes With Lime And Chili Mayonnaise - cooking recipe

Ingredients

14 oz crabmeat
1/3 cup mayonnaise
4 None green onions, finely chopped
2 tbsp chopped fresh flat-leaf parsley
4 None eggs, beaten
3 cups panko (Japanese-style breadcrumbs)
4 tbsp unsalted butter
None None Cilantro leaves, for garnish
None None FOR THE LIME AND CHILI MAYONNAISE
1 cup mayonnaise
2 None limes, peel grated and limes juiced
1/2 cup sweet chili sauce

Preparation

For the crab cakes, place crabmeat, mayonnaise, onions and parsley in a large bowl and mix to combine.
Divide mixture into 16 equal portions and shape into patties. Dip each patty in beaten egg then coat in panko. Place patties on a tray and refrigerate for 30 mins.
Melt 1 tbsp of the butter in nonstick skillet on medium heat. Fry crab cakes in batches, turning once, for 6 mins, or until golden and cooked through. Adding more butter to pan as necessary.
For the lime and chili mayonnaise, place all ingredients in a bowl and stir to combine.
Garnish crab cakes with cilantro leaves and serve with lime and chili mayonnaise.