Step 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.

Step 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.

Step 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.

Step 4: Serve crab cakes warm with lemon wedges and Verjuice mayonnaise.