Drain the crabmeat and put in a mixing bowl. Finely chop the spring onions, de-seed and finely chop the chillies, de-seed and chop the red pepper into 1cm squares, and stir all into the bowl. Reserve a 1/4 of the breadcrumbs then add the remainder to the bowl with the mayo, chilli sauce to taste, ginger and garlic paste, lime juice, coriander leaves and seasoning. Stir thoroughly and form into 12 small patties.
Spread the remaining crumbs onto a large plate and coat each patty in crumbs. Heat half the oil in a large nonstick frying pan and fry the patties over medium high heat for 3 minutes until golden, then add remaining oil, turn over and fry a further 2-3 minutes. Drain on kitchen paper and serve.
Try serving each portion with a mixed leaf salad with a drizzle of low calorie balsamic vinaigrette and 1 dessertspoon sweet chilli dipping sauce.
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