Crab cakes with spicy cucumber relish

 

Crab cakes with spicy cucumber relish

• Serves: 11

Points 4

 

Preparation & cooking time | 10 min + 8 minutes grilling Suitable for freezing | no The combination of crab and Thai flavours works wonders. Serve with a crisp salad, cucumber relish and hot black bean sauce.

60g (2 oz) polyunsaturated margarine
60g (2 oz) plain flour, plus extra for shaping
120ml (4 fl oz) skimmed milk
90g jar of red Thai curry paste
1 large onion, chopped finely
2 x 170g can or crabmeat in brine, drained
120g (4 oz) fresh white breadcrumbs
sunflower oil, for brushing

For the spicy cucumber relish:
½ cucumber, chopped finely
2 tomatoes, chopped finely
1 small onion, chopped finely
green or red Tabasco sauce, to taste
salt and freshly ground black pepper

For the hot black bean sauce:
160g jar of black bean sauce
60 ml (2 fl oz) water
salt and freshly ground black pepper

1.   In a small saucepan, melt the margarine and then add the flour and cook for 1 minute. Remove from the heat, pour in the milk and beat until smooth. Return the pan to the heat and cook for a further 2 minutes, stirring frequently. Pile the thick sauce on to a plate and spread out to allow to cool.

2.   In a large mixing bowl, mix together the cooled thick sauce, Thai curry paste, onion, crabmeat and breadcrumbs until well combined.

3.   Using floured hands, divide the mixture into 12 pieces and shape each one into a 5cm (2-inch) patty. Chill until required.

4.   Preheat the grill to a medium heat. In a bowl, combine all the cucumber relish ingredients and season to taste.

5.   Place the crab cakes on a non-stick baking tray and lightly brush each side of the cakes with a little sunflower oil. Grill the crab cakes for 3-4 minutes each side.

6.   Meanwhile, heat the black bean sauce with the water and season.

7.   Serve the crab cakes surrounded with crisp lettuce leaves. Serve the relish and sauce separately.

Cook's Notes

Canned mackerel can be used in place of the crab. The Points per cake will be 4