Step 1
If using tinned crab meat, squeeze it through a paper towel or tea-towel to remove any liquid and then weigh it. Set aside.
Step 2
Heat the tablespoon of olive oil in a small, non-stick skillet over medium heat. Add the diced chilli, minced spring onions and garlic with a pinch of salt and saute until tender (about 4 minutes). Add the corn kernels and cook for a further 3-4 minutes. Remove the pan from the heat and allow it to cool slightly.
Step 3
In a medium-sized bowl, combine the crab meat with the cooked corn and onion mixture. Add the chopped parsley, Dijon mustard, lemon juice, Worcestershire sauce, Tabasco, egg, mayonnaise and 60g of dried breadcrumbs. Add a good pinch of salt and black pepper and stir until evenly combined.
Step 4
Transfer the remaining ½ cup of breadcrumbs to a shallow dish and set aside.
Step 5
Divide the crab mix into 8 balls and press gently to form patties. Coat them in the breadcrumbs in the shallow dish and set aside.
Step 6
Heat a large saute pan over a medium-high heat and add the remaining ¼ cup of olive oil. Depending on the size of your pan, you may need to cook the crab cakes in two batches to ensure they fit without touching each other. Fry the crab cakes for 2-3 minutes on each side until golden-brown and hot throughout. Turn the heat down to medium if you feel they’re browning too quickly. Set them aside on a paper towel to drain and sprinkle them with a little more salt.
Step 7
To make the chilli mayonnaise, place all the ingredients in a small bowl and stir thoroughly to combine.
Step 8
Serve the crab cakes with the chilli mayonnaise, lemon wedges and a simple salad if desired.
