Name: Crabcakes with Cucumber Relish
Ingredients: 1 Dried chilli; (optional); 250 g Fresh or canned crabmeat; (brown and white); ; (8oz); 1 Shallot; chopped finely; Grated zest of 1/2 lime; 2 1/2 Cm; (1 inch) piece of; ; fresh root ginger,; ; grated finely; 1/4 Red pepper; de-seeded and; ; chopped finely; 2 ts Fish sauce or 1 tablespoon fish stock; 2 tb Chopped fresh coriander; 1 sm Egg; beaten; 125 g Fresh wholemeal; breadcrumbs (4oz); 2 tb Polyunsaturated oil; 1/2 Cucumber; 1 ts White malt vinegar; 1 ts Sugar

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood, Eggs		Sainsbury9, Sainsbury’s	4	servings

INGREDIENTS

1		Dried chilli; (optional)
250	g	Fresh or canned crabmeat; (brown and white)
		; (8oz)
1		Shallot; chopped finely
		Grated zest of 1/2 lime
2 1/2		Cm; (1 inch) piece of
		; fresh root ginger,
		; grated finely
1/4		Red pepper; de-seeded and
		; chopped finely
2	ts	Fish sauce or 1 tablespoon fish stock
2	tb	Chopped fresh coriander
1	sm	Egg; beaten
125	g	Fresh wholemeal; breadcrumbs (4oz)
2	tb	Polyunsaturated oil
1/2		Cucumber
1	ts	White malt vinegar
1	ts	Sugar

INSTRUCTIONS

GENERAL
FOR THE CUCUMBER RELISH
Crush the chilli, if using, in a pestle and mortar or on a board with
the back of metal spoon. Put it in a bowl with the crabmeat, shallot,
lime, ginger, red pepper, fish sauce or stock and coriander.
Mix well with enough of the beaten egg to make a soft, but not too
wet, mixture then divide the mixture into four.
Spread the breadcumbs on a plate and place one quarter of the crabmeat
mixture in the middle. Shape the mixture into a fishcake then spoon
breadcrumbs over it, pressing them on until it is completely coated
on all sides. Place the fishcake on a separate plate.
Repeat with the remaining mixture to make four fishcakes. Chill the
fishcakes in the refrigerator for 30 minutes.
Meanwhile, to make the relish, grate the cucumber into a colander and
put a plate on top. Put a heavy weight on the plate and leave the
cucumber to drain for 20 minutes.
Mix the cucumber with the vinegar and sugar.
Heat the oil in a non-stick frying-pan and fry the fishcakes over a
medium heat for 7 minutes on each side. Drain on kitchen paper, then
serve with the cucumber relish.
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