Blue Swimmer Crab Cakes with Verjuice Mayonnaise

1 Combine crab meat, ginger, onion, breadcrumbs, herbs, 1 tablespoon of olive oil, salt, freshly ground black pepper and lemon juice to taste. Spoon out 1 tablespoon of the mixture and shape the mixture into small balls, then flatten into discs.

2 Place the flour into a medium bowl and season with a little extra salt and pepper. Coat crab cakes in the flour mixture, shaking away any excess.

3 Heat remaining olive oil in a non-stick frying pan. Shallow-fry cakes, in batches, until golden brown (approximately 4 minutes), then flip over and cook on the other side for a further 3 minutes. 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 Verjuice mayonnaise.

INGREDIENTS

250g green (raw) fresh blue swimmer crab meat

2.5cm piece fresh ginger peeled and grated finely

1/3 cup green onions (shallots) chopped finely

1/2 cup fresh breadcrumbs

1/2 cup coriander leaves roughly chopped

1/4 cup fresh basil leaves shredded finely

1/3 cup Extra Virgin Olive Oil

2 tspn sea salt flakes

1 tspn freshly cracked black pepper

1 tbspn lemon juice

1/3 cup unbleached plain flour

1 medium lemon cut into wedges, to serve