Finely chop spring onion, chili, lemon basil, spinach, garlic, coriander
Combine all chopped ingredients with the crab meat, baby capers and mash and mix well
Add some lemon rind, squeeze of lemon juice, salt, pepper and the parmesan, mix with a spoon
Divide the mixture into 4 to 6 individual portions and mould into patties with your hands
Preheat the oven to 180C/365F/Gas 4.
Beat two eggs in a small bowl. Place some plain flour and some breadcrumbs in separate shallow dishes.
Dip a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.