Crab cakes

For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soya sauces, ginger, garlic and lime juice to taste.

Season with a little salt and pepper. Divide the mix into 50 g portions and shape into even-sized round cakes and lightly coat with flour.Heat the vegetable oil in a large non-stick frying pan. When you feel a good heat rising, carefully arrange the crab cakes in the pan, making sure they don’t touch each other.Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil.Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice.