Crab cake sandwich with avocado & corn salsa

Serves 4 Prep 25 mins plus chilling Cook 20 mins

BBQ set-up: target (see p65)

FOR THE CRAB CAKES

4 spring onions, finely chopped 1 red or green chilli, finely chopped 1 lemon, zested 2 tbsp mayonnaise 2 tbsp plain yogurt 1 tbsp yellow mustard 1 tsp Old Bay American seafood

seasoning (or any seafood seasoning) drizzle Tabasco drizzle Worcestershire sauce 1 egg white 2 slices day-old bread, blitzed 450g fresh white crabmeat 100g fresh brown crabmeat 1 tbsp olive oil

FOR THE SALSA

2 corn cobs 1 avocado, flesh chopped 1 mango, flesh chopped ½ red onion, chopped 1 red chilli, chopped 1 lime, juiced bunch flat-leaf parsley, chopped

TO SERVE

4 brioche buns 4 lettuce leaves 1 lemon, cut into wedges

1 In a large bowl, mix together all the ingredients for the crab cakes, except for the crabmeat and the oil. Carefully fold in the crab, making sure you don’t break up the meat too much, then season.

2 Divide the mixture into four balls and shape into patties. Rest them on baking parchment in the fridge for at least 30 mins.

3 Meanwhile, make the salsa. Grill the corn cobs over direct heat for 6- 8 mins, turning regularly (you can keep the husks on if you like, but removing them means you get a nice char on the kernels). Move to indirect heat if the corn browns too much. Remove from the grill, stand vertically and slice the kernels off. Mix with the rest of the salsa ingredients in a bowl, season and set aside.

4 Heat a cast-iron frying pan over the direct heat (the target technique basically turns the cooker into a stovetop). Add the oil; when it’s hot, carefully fry the crab cakes for 4-5 mins until you have a brown crust, then flip them and fry for 4-5 mins more. Remove and rest on kitchen paper for 5 mins.

5 Meanwhile, toast the brioche buns over the direct heat to get a nice char, then move to the indirect heat to keep warm.

6 Assemble the crab cake sandwiches by layering the bun base with lettuce, then a crab cake, then a large dollop of salsa. Complete with the top of the bun, then skewer a lemon wedge on top. Dig in!