For the cucumber, yogurt and dill dip: Greek yogurt 350g Cucumber ½, peeled, seeds removed and finely diced Fresh dill 1.5 tbsp, chopped Lemon 1, juice and zest Salt and black pepper to season For the crab cakes: Shallots 3, peeled and finely chopped Butter 1 tsp White crab meat 300g, picked Brown crab meat 150g, picked Red chillies 2, finely diced Fresh coriander 2 tbsp, chopped Egg 1 Water biscuits 100g, blended Salt and black pepper to season Clarified butter 1 tbsp

For the yogurt dip: place all the ingredients in a bowl and mix well. Chill the dip in the fridge for 30 minutes before serving. For the crab cakes: in a frying pan, sweat the shallots in a little butter until soft. Set aside and leave to cool. Place the shallots, crab meat, chillies, coriander and egg in a bowl and mix well. Add the biscuits to bind and then season with salt and black pepper. Portion the mixture into 30g cakes, shape into patties and then chill them in the fridge for 30 minutes. Pan-fry the crab cakes in the clarified butter until golden on both sides. Remove from the pan and place on kitchen paper to drain any excess oil. Serve with the cucumber, yogurt and dill dip.

The best places to eat, stay, shop and visit in the South West

Starters

Crab cakes with cucumber, yogurt and dill dip

A mix of white and brown meat adds beautiful depth of flavour to these crab cakes

Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his recipe for crab cakes with cucumber, yogurt and dill dip

ashburtoncookeryschool.co.uk

Serves 8 (as a starter)

You will need

For the cucumber, yogurt and dill dip:

Greek yogurt 350g
Cucumber ½, peeled, seeds removed and finely diced
Fresh dill 1.5 tbsp, chopped
Lemon 1, juice and zest
Salt and black pepper to season

For the crab cakes:

Shallots 3, peeled and finely chopped
Butter 1 tsp
White crab meat 300g, picked
Brown crab meat 150g, picked
Red chillies 2, finely diced
Fresh coriander 2 tbsp, chopped
Egg 1
Water biscuits 100g, blended
Salt and black pepper to season
Clarified butter 1 tbsp

Method

For the yogurt dip: place all the ingredients in a bowl and mix well. Chill the dip in the fridge for 30 minutes before serving.
For the crab cakes: in a frying pan, sweat the shallots in a little butter until soft. Set aside and leave to cool.
Place the shallots, crab meat, chillies, coriander and egg in a bowl and mix well. Add the biscuits to bind and then season with salt and black pepper.
Portion the mixture into 30g cakes, shape into patties and then chill them in the fridge for 30 minutes.
Pan-fry the crab cakes in the clarified butter until golden on both sides. Remove from the pan and place on kitchen paper to drain any excess oil. Serve with the cucumber, yogurt and dill dip.

Supported by

You will need

For the cucumber, yogurt and dill dip:

Greek yogurt 350g
Cucumber ½, peeled, seeds removed and finely diced
Fresh dill 1.5 tbsp, chopped
Lemon 1, juice and zest
Salt and black pepper to season

For the crab cakes:

Shallots 3, peeled and finely chopped
Butter 1 tsp
White crab meat 300g, picked
Brown crab meat 150g, picked
Red chillies 2, finely diced
Fresh coriander 2 tbsp, chopped
Egg 1
Water biscuits 100g, blended
Salt and black pepper to season
Clarified butter 1 tbsp

Method

For the yogurt dip: place all the ingredients in a bowl and mix well. Chill the dip in the fridge for 30 minutes before serving.
For the crab cakes: in a frying pan, sweat the shallots in a little butter until soft. Set aside and leave to cool.
Place the shallots, crab meat, chillies, coriander and egg in a bowl and mix well. Add the biscuits to bind and then season with salt and black pepper.
Portion the mixture into 30g cakes, shape into patties and then chill them in the fridge for 30 minutes.
Pan-fry the crab cakes in the clarified butter until golden on both sides. Remove from the pan and place on kitchen paper to drain any excess oil. Serve with the cucumber, yogurt and dill dip.