Mini Dippy Crab Cakes

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

1 egg

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.


One thought on “Mini Dippy Crab Cakes

  1. Pingback: Shower Power! | heels, squeals and mushed-up meals!

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