1

Melt the margarine in a small saucepan, and then add the flour and cook for 1 minute. Remove from the heat, pour in the milk and beat until smooth. Return the pan to the heat and cook for a further 2 minutes, stirring frequently. Pile the thick sauce on to a plate and spread out to allow to cool.

2

In a large mixing bowl, mix together the cooled sauce, Thai curry paste, half of the onion, crabmeat and breadcrumbs until well combined.

3

Using floured hands, divide the mixture into 12 pieces and shape each one into a 5cm patty. Chill until required.

4

Preheat the grill to a medium heat. In a bowl, combine all remaining ingredients except for black bean sauce and water to make the cucumber relish.

5

Place the crab cakes on a non-stick baking tray and lightly brush each side of the cakes with a little sunflower oil. Grill the crab cakes for 3-4 minutes each side.

6

Meanwhile, heat the black bean sauce with the water and season.

7

Serve the crab cakes surrounded with crisp lettuce leaves. Serve the relish and sauce seperately.