zoom Crab fishcakes with cucumber relish

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crab fishcakes with cucumber relish

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crab fishcakes with cucumber relish

    • Low Fat
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    200g plaice fillet, skinned
    100g pot Seafood & Eat It Fifty Fifty Cornish Crab
    1 large Waitrose British Blacktail Egg, white only, beaten
    ½ x 20g pack dill, leaves only, roughly chopped
    1 tsp wholegrain mustard
    2 tsp Chinese rice wine vinegar
    ½ tsp caster sugar
    2 tsp small capers in brine, drained
    1 Waitrose Duchy Organic Ridge Cucumber, peeled, deseeded and diced
    2 tsp vegetable oil
    2 tbsp plain flour
    Pea shoots and 2 tbsp fat free Greek yogurt, to serve

     

    Method

    1. Chop the fish into small pieces, then mix with the crab, egg white and dill. Season. Shape into 6 patties and chill for 10 minutes.

    2. Whisk together the mustard, vinegar and sugar. Add the capers. Mix with the cucumber, and set aside.

    3. Heat the oil in a non-stick frying pan. Dust the fishcakes with the flour, then cook for 2 minutes on each side or until the fishcakes are firm and golden. Serve with the cucumber salad, pea shoots and some Greek yogurt.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary