• 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 green peppers, cored, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • ½ bunch of spring onions, finely chopped
  • 125 g (4 oz) fresh breadcrumbs
  • 250 g (8 oz) fresh white and brown crabmeat
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon cayenne pepper
  • 3 tablespoons chopped parsley
  • 1 egg, beaten
  • sunflower oil, for shallow-frying
  • salt
  • iceberg lettuce, to serve
  • ready-made tomato relish, to serve (optional)

Heat the olive oil in a frying pan and gently fry the onion and green peppers for 5 minutes, or until softened. Add the garlic and spring onions and fry for a further 5 minutes. Tip into a bowl.

Add the breadcrumbs, crabmeat, Worcestershire sauce, cayenne, parsley and beaten egg and season with a little salt. Mix well with a wooden spoon, or with your hands, until the mixture is evenly combined.

Divide the mixture into 4 equal pieces and shape each into a ball. Flatten into a burger shape.

Heat a very thin layer of sunflower oil in a large frying pan. Fry the burgers (if necessary in 2 batches) for 4–5 minutes on each side until golden. Serve the burgers on a bed of lettuce, topped with tomato relish, if liked.

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