SERVES 6 PREP AND COOK TIME 25 MINUTES 2.5cm piece fresh ginger, peeled, grated finely 4 spring onions, chopped finely 250g cooked fresh blue swimmer crab meat ½ cup (35g) fresh breadcrumbs ½ cup firmly packed fresh coriander leaves ¼ cup loosely packed fresh basil leaves, shredded finely ⅓ cup (80ml) extra virgin olive oil 2 teaspoons sea salt flakes 1 tablespoon lemon juice, approximately ⅓ cup (50g) plain flour 1 lemon, extra, cut into wedges, to serve good-quality mayonnaise, to serve 1 Combine the ginger, onion, crab meat, breadcrumbs, herbs, 1 tablespoon oil, salt, freshly ground black pepper and lemon juice to taste. Form mixture into 12 small balls; flatten into discs. 2 Season the flour with a little extra salt and pepper. Toss crab cakes in flour mixture; shake away excess. 3 Heat remaining oil in a non-stick frying pan; cook cakes, in batches, until golden brown, then flip over and cook on the other side. Remove from the pan and drain on paper towel. Keep warm while frying the next batch. 4 Serve crab cakes warm with lemon wedges and mayonnaise. Suitable to freeze at the end of Step 2. Not suitable to microwave.