Drain a 170g can of crab meat per person. Drained weight is about 140g?
Add in some flavours - ginger, chilli; some herbs - coriander; some padding: spring onions.
Add one egg per portion of crab meat, combine fully, form into three or four balls, drop into a heated skillet with hot coconut oil and press down gently to flatten.
Give it a couple of minutes on each side and then drop the heat. Give it a couple more minutes each side and then serve.
Serve out onto a plate with a light salad. Accompany with a simple tartare of caper, gherkin, dill and lemon juice in soured cream.