Danny Boome's crisp crab patties pack a real punch and make a terrific treat served with a zingy but cool cucumber relish
Crab patties with cucumber relish
Method
1. Flake the crab into a large mixing bowl.
2. Stir in the cod (haddock if using).
3. Add the bacon. Stir in the anchovies, breadcrumbs and coriander followed by the chilli sauce and a dash of fish sauce.
4. Add the lime zest and juice.
5. Add the beaten egg and mix well.
6. Form the mixture into burger shapes.
7. Heat the oil in a frying pan and fry the crab patties for five minutes on each side until hot and golden, adding a splash of Worcestershire sauce and a touch of Tabasco sauce to the pan for an extra kick.
8. Meanwhile, place all the ingredients for the relish into a large mixing bowl and toss. Refrigerate until ready to serve.
9. Place a crab patty on one half of each bread bun and spoon a little of the cucumber relish on top. Serve immediately.
Cook: 10 min
Ingredients
350g crab meat350g cod, (or haddock), cut into small chunks
50g back bacon, finely chopped
16 anchovy fillets, drained and finely chopped
100g brown breadcrumbs
2 tbsp fresh coriander, chopped
3 tsp chilli sauce
1 dash of Fish Sauce
1 lime, juice and zest
1 egg, lightly beaten
5 tbsp Olive oil
1 dash of Worcestershire sauce
1 dash of Tabasco sauce
6 soft rolls, halved
For the cucumber relish
1 Cucumber, peeled, de-seeded and finely sliced4 tbsp rice vinegar
4 shallot, finely sliced
4 cm fresh ginger root, finely grated
2 garlic cloves, crushed
2 large Chillies, de-seeded and finely chopped
1 splash coconut milk, (optional)
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