We're talking crab cakes here, but not just any ole version. For a different twist on typical crab-cake appetizers, you'll need to fire up that spunky stalwart of summer: your gleaming gas or charcoal ...
Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Preheat the oven to 180C/160C Fan/Gas 4.
If the crab cake is trying to fall apart, use your hands to press any stray pieces back in and pack it more firmly into the scoop next time. Do not flatten. Space at least 2” apart on baking sheet.
Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard.