• 200g cooked crab-meat. (Vietnamese brands canned crab-meat is a choice product)
  • 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 chillie sauce (commercially available)
  • 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 chillie sauce.
  3. Place each cake on a circle of oven toasted bread of the same diameter. Use a little of the dip to stabilise the cake on the base .
  4. Top each canape with the chillie-lime dressing and garnish with a coriander leaflet.