zoom Crab fishcakes with cucumber relish

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    Crab fishcakes with cucumber relish

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    Crab fishcakes with cucumber relish

    • Low Fat
    • Total time: 20 minutes

    Serves: 2


    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



    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.

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