Crab Cakes With Lime And Chili Mayonnaise

• 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

1. For the crab cakes, place crabmeat, mayonnaise, onions and parsley in a large bowl and mix to combine.
2. 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.
3. 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.
4. For the lime and chili mayonnaise, place all ingredients in a bowl and stir to combine.
5. Garnish crab cakes with cilantro leaves and serve with lime and chili mayonnaise.

crabmeat, mayonnaise, green onions, parsley, eggs, breadcrumbs, butter, cilantro, lime, mayonnaise, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/26946 (may not work)