To make the crab cakes, first check the crabmeat for any shell. Place the crabmeat in a bowl with 100g (3¾oz) of the breadcrumbs and lots of salt and freshly ground black pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into approximately 40 tiny cakes.

Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed.

Meanwhile, mix all the salsa ingredients together in a bowl and season to taste.

When ready to serve, heat a little sunflower oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden. Remove from the pan and set aside on kitchen paper to drain the excess oil.

Place on a large plate and serve with the salsa on the side.

Mary`s Tip: Crab cakes can be made but not fried up to a day ahead. Uncooked crab cakes freeze well.