Cucumber Relish

4.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
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Cucumber Relish
This relish is just made for crabcakes, with a little zing to perfectly complement the crab.


  • 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

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  • 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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