2stalksgreen onions (scallions or green shallots) - chopped
1tablespoonchives - chopped
1teaspoonthyme - chopped
1teaspoondried dill
½teaspoonsmoked paprika
¼teaspooncumin
¼teaspooncayenne pepper - depending on desired spiciness
½teaspoongarlic powder
1teaspoonSea salt
½teaspoonground black pepper
1cupsweet chili sauce (sweet chilli sauce in British English) - if desired
Instructions
Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
In a large bowl, fold all ingredients together until just combined. You do not want to work this too much, or you will lose the flaky texture of the finished crab cake.
Once combined, measure a 1/2 cup of the mixture and form into a crab cake. I use a round 1/2 cup size measuring cup. Firmly pack the mixture, then very carefully invert it onto a greased baking sheet or silicone mat to keep the shapes uniform. Do this for the remainder of the mixture.
Bake for approximately 15 minutes until the edges are crisp. Remove them very carefully with a spatula, so they do not break apart.