Perfect for a BBQ: crab cake sandwich with avocado and corn salsa recipe

Ingredients

For the crab cakes
*4 spring onions, finely chopped
*1 red or green chilli, finely chopped
*Zest of 1 lemon
*2 tbsp mayonnaise
*2 tbsp plain yoghurt
*1 tbsp yellow mustard
*1 tsp Old Bay American seafood seasoning, or any seafood seasoning
*Drizzle of Tabasco sauce
*Drizzle of Worcestershire sauce
*1 egg white
*2 slices of day-old bread, finely chopped, or breadcrumbs
*450g fresh white crabmeat
*100g fresh brown crabmeat
*1 tbsp olive oil, for frying
*Sea salt and black pepper

For the salsa
*2 corn on the cobs
*1 avocado, flesh diced
*1 mango, flesh diced
*½ red onion, chopped
*1 red chilli, chopped
*Juice of 1 lime
*Bunch of flat-leaf parsley, chopped
*Sea salt and black pepper

To serve
*4 brioche buns
*4 lettuce leaves
*1 lemon, cut into wedges

Method

1. In a large bowl, mix together all the ingredients for the crab cakes, except the crabmeat. Make sure it is well mixed, then carefully fold in the crab. You need to make sure you don’t break up the meat too much. Season with salt and pepper.

2. Divide the mixture into four balls and shape them into patties.

3. Rest them on non-stick paper in the fridge for at least 30 minutes.

4. Meanwhile, make the salsa. You can grill your corn cobs over in the husks or wihout – you get a nice char on the kernals if you do it without. Grill over the direct heat for 6–8 minutes, turning regularly. Move to the indirect side if the corn goes too brown.

5. Take the cobs off the grill, stand them vertically and slice the kernels off. Then, mix all the salsa ingredients together in a bowl, season to taste, and set aside. Get a cast-iron frying pan (skillet) on the direct heat and get that baby hot (the target technique basically turns the cooker into a stovetop).

6. Add in the oil, and when it’s hot, carefully fry the crab cakes for about 4–5 minutes on the first side, until you have a brown crust.

7. Using a fish slice, carefully turn the crab cakes and fry for another 4–5 minutes on the other side.

8. Remove and rest on kitchen (paper) towel for 5 minutes. Meanwhile, toast the brioche buns. You can use the direct heat over the target to get a nice char, and then move to the indirect side to keep warm.

9. Assemble the crab cake sandwiches by layering the bun base with lettuce, then a crab cake, then a large dollop of salsa. Follow with the top of the bun and skewer a lemon wedge on the top.

More from Fire Food:

Fire Food: The Ultimate BBQ Cookbook by DJ BBQ (Quadrille, £15) photography © David Loftus