Crispy Baked Crab Cakes With Soy & Lime Mayo

When it comes to evening meals in the summer, we're always on the look out for light, refreshing but ultimately delicious options. It doesn't get much better than these crab cakes, served with a zesty, zingy soy and lime mayo. Use the leftovers for a quick and easy lunch the next day.
Makes 8
Total Time
30 Minutes
2 x 100g packs of Seafood & Eat It Fifty Fifty crab
2 salad onions, finely chopped
1 Cooks’ Ingredients unwaxed lime, zest, finely grated, and juice
1 tbsp of Amoy First Press soy sauce
3 tbsp of plain flour
1 British Blacktail medium free range egg, yolk only
40g of panko breadcrumbs
2 tbsp of mayonnaise
1 sliced red chilli, to serve
1 shredded salad onion, to serve
You will also need
Bacofoil The Non-Stick Kitchen Foil 10m
Step 1

Preheat oven to 220°C, gas mark 7. In a medium bowl, combine the crab meat, salad onions, lime zest, ½ tbsp of soy sauce and flour with the egg yolk.

Step 2

Place the breadcrumbs on a lipped plate. Line a medium baking tray with a sheet of Bacofoil (non-shiny side up, to prevent sticking).

Step 3

Scoop up a heaped tablespoon of the crab mixture, then pat down into a disc shape and dip in the breadcrumbs to coat on both sides. Repeat with the remaining mixture to make 8, placing onto the foil-lined tray. Bake the crab cakes for 20 minutes, turning halfway through, until crisp and golden.

Step 4

Meanwhile, mix the mayonnaise, remaining soy sauce and juice of half the lime together to make a dip. Drizzle the remaining lime juice over the fishcakes and scatter over the red chilli and salad onion. Serve with the dip on the side.

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