These little morsels of yummy goodness are perfect for party nibbles or for little hands to hold, or make them a bit bigger and serve with salad for a lovely mid-week supper.
Knob of butter
4 spring onions – finely sliced
2 tbsp sour cream
5 heaped tbsp breadcrumbs – preferably panko
1 tbsp chopped thyme
2 tins crab meat or white meat of 1 large crab
1 pepper – colour of your choice – finely chopped
Fry the spring onions in the butter until softened and put to one side.
Mix the egg, sour cream, breadcrumbs, thyme and crab meat – then add the cooled spring onions – the consistency should be firm enough to pick up and mould – if it is too wet add some more breadcrumbs.
Mould the mixture into small bite sized balls and leave in the fridge until needed.
Fry the little crab cakes in some oil on a medium heat until golden and warmed through.
Serve with sweet chilli dipping sauce.