Phil's simple summer crab cakes

After sampling some delicious crab cakes in Maryland, USA, Nigel Havers has spent years trying to recreate the dish at home - with little success.

But today is his lucky day, because Phil is in the kitchen ready to whip up the perfect crab cakes, and show Nigel how to get this mouthwatering summer dish just right!

Crab cakes

Serves 4

Ingredients

1 medium egg2 tbsp mayonnaise2 tsp English mustardDash Worcestershire sauce4-6 tbsp dried breadcrumbs, approx, you may need a little more400g white crab meat200g brown crabmeat4 spring onions finely choppedsaltpepper

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

Cucumber relish

Serves 4

Ingredients

150mls white wine vinegar100g castor sugar sugar2 tbsp black onion seedsPinch dried chilli flakesPinch saltPinch pepper1 cucumber, frozen whole and defrosted½ clove garlic, finely crushed4 tbsp extra virgin olive oilsaltpepper

Method

• Place the vinegar, sugar, seeds, chilli, salt and pepper into a saucepan and simmer until you have a nice syrupy texture

• Place the cucumber onto a chopping board, slice ½ cm slices lengthways, then into half ½ cm strips

• Pat really dry with kitchen towel, then place the strips into a bowl, along with the garlic

• Add the cooled dressing and mix well, the add the olive oil and mix well, leave best overnight if possible

• Re-season when about to serve