Pulse the ginger and chilli in a mini food processor until finely chopped.
Combine the ginger, chilli, crabmeat, coriander, onions, one egg, and 60ml of breadcrumbs in a bowl.
Shape the mixture into 6 equal patties and chill in the fridge for 20 minutes.
Preheat the oven to 180°C.
Beat the second egg with 15ml of water to create an eggwash.
Coat each cake in flour, then eggwash, and finally the remaining breadcrumbs.
Fry the cakes in olive oil for 2-3 minutes per side until golden.
Bake the cakes on a tray for 5-10 minutes until piping hot.
Serve with sweet chilli jam and a dressed mixed leaf salad.