This relish is just made for crabcakes, with a little zing to perfectly complement the crab.
Ingredients
- 150mls white wine vinegar
- 100g castor sugar
- 2 tbsp black onion seeds
- pinch dried chilli flakes
- salt and freshly ground black pepper
- 1 cucumber, frozen whole and defrosted
- ½ clove garlic, finely crushed
- 4 tbsp extra virgin olive oil
- salt and freshly ground black pepper
Method
- Place the egg, mayo, mustard and Worcestershire sauce into a bowl.
- Add the brown crabmeat and breadcrumbs and mix well.
- Next add the white crabmeat and onions and gently stir in, not to break up the meat to much.
- Season well with salt and pepper.
- Mould into small patties and pop in the fridge to set up best 1 hour.
- Heat oil in a frying pan, remove the patties, dust in a little cornflour or arrowroot and gently fry on each side for 3-4 minutes.
- Serve with a poached egg, optional.
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