400g crabmeat (drained weight) or use a white fleshed fish instead

60g fresh white breadcrumbs

6 spring onions, thinly sliced

60g sweet corn

Juice of half a lemon

1 egg

Half a teaspoon paprika

25g butter

4 wholemeal buns

Lettuce, tomato and garlic mayo, to serve

Using your hands, squeeze out any excess moisture from the crabmeat or white fish

Mix the crab, breadcrumbs, spring onions, sweet corn, lemon and egg together in a large bowl. Season with salt and paprika and shape into 8 patties. Transfer to a plate, cover and freeze for 10 minutes to firm them up.

Heat half of the butter in a large frying pan. Cook half the crab cakes for 3-4 minutes on each side until cooked through. Keep warm, wipe pan clean with kitchen paper and repeat with the remaining butter and crab cakes. Serve in warmed buns with lettuce, tomato and garlic mayo.