Crab Cakes With Lime And Chili Mayonnaise

• 14 ounces crabmeat
• 1/3 cup mayonnaise
• 4 green onions finely chopped
• 2 tablespoons fresh flat leaf parsley chopped
• 4 eggs beaten
• 3 cups panko Japanese-style breadcrumbs
• 4 tablespoons unsalted butter
• cilantro leaves for garnish
• 1 cup mayonnaise
• 2 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, flat leaf parsley, eggs, panko japanese, unsalted butter, cilantro, mayonnaise, sweet chili sauce

Taken from www.yummly.com/recipe/Crab-Cakes-with-Lime-and-Chili-Mayonnaise-1402818 (may not work)