Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender, drain well. Return noodles to the bowl and cut randomly with a pair of scissors to shorten. Add crab meat, McCormick Cajun Seasoning, flour, egg, spring onion, carrot, coriander and season well with McCormick Sea Salt. Stir until well combined.
Heat 2 tablespoons of oil in a medium frying pan over medium-high heat. Spoon tablespoonsful of batter into the pan and cook the cakes in batches for about 2 minutes each side, or until golden brown. Transfer cooked cakes to an absorbent paper lined tray. Continue cooking remaining mixture.
To make Lime Mayonnaise; combine whole egg mayonnaise with the lime zest and juice, season well with McCormick Black Pepper and stir well.
Serve crab cakes on a platter with lime mayonnaise.
These crab cakes can be prepared as a finger food menu item or as larger cakes as part of breakfast/ lunch.