Recipe: Grilled Crab Cakes with Sweetcorn Salsa and Gochujang Mayonnaise

Ingredients

• 300g 50/50 mix of brown and white crab meat (this will naturally contain more white than brown meat)
• 50g breadcrumbs
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• Dash hot sauce
• Zest ½ lemon
• White pepper
• 1 egg, beaten
• 2 tablespoons finely chopped chives
• Lime wedges, to serve
• ½ tsp gochujang
• 3 tablespoons mayonnaise
• ½ teaspoon lime juice
• 340g can sweetcorn, drained
• ½ red pepper, finely diced
• 2 spring onions, finely sliced
• Small handful coriander leaves
• Zest of 1 and juice of ½ lime