Crab Cakes with Chipotle Chilli & Lime MAY-OH

Chipotle Chili & Lime MAY-OH Fish Dishes


  • 400g cooked crabmeat
  • 4 green onions, finely chopped
  • 2 tbsp chopped flat-leaf parsley
  • 4 eggs, beaten
  • 3-4 cups (300-440g) breadcrumbs
  • 40-60g unsalted butter
  • Coriander leaves, to serve
  • Freshly squeeze juice and grated zest of 2 limes
  • Chipotle Chilli & Lime MAY-OH


  1. Place the crabmeat, grenn onions and parsley in a bowl and mix. Divide mixture into 16 equal portions and shape into patties. Dip each patty in beaten egg and coat in breadcrumbs. Place patties on a tray and refrigerate for 30 mins to firm up.
  2. Heat 40g butter in non-stick frypan over moderate heat. Fry patties (in batches) for 6 minutes or until golden and cooked through, turning once, adding more butter to pan if needed.
  3. Garnish with coriander leaves and as much Chipotle Chilli & Lime MAY-OH as you like. 
  4. Enjoy!

Older Post Newer Post