300g/11oz fresh crabmeat
1 hot red chilli, seeded
3 spring onions (scallions), diced
2 garlic cloves, crushed
fresh coriander (cilantro) sprigs
1 tsp Thai fish sauce
2 tbsp low-calorie mayonnaise
juice of ½ small lime
25g/1oz/½ cup fresh white breadcrumbs
lime wedges and herby lite mayonnaise to serve
1 Put the crabmeat, chilli, spring onions, garlic, coriander, Thai fish sauce, mayonnaise and lime juice in a blender or food processor. Blitz in short bursts until well combined and tip into a bowl.
2 Stir in the breadcrumbs, then cover the bowl and chill in the refrigerator for 20 minutes to firm the mixture.
3 Divide the mixture into 8 equal-sized portions and shape with your hands into small round patties.
4 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the crabcakes and cook for 3–4 minutes each side until golden brown.
5 Serve them hot with lime wedges and 1 heaped tbsp each lite mayonnaise mixed with chopped herbs of your choice.