Prep. time: 20 minutes
Cooking time: 20 minutes

1.  Shred the crab meat.
2. Combine all the ingredients for the crab cake.
3. Pour into greased individual ramekins. 
4. Bake at 160° C/325° F for 20 minutes.

Vinaigrette and finishing

1. Meanwhile, combine the lovage, peppers, onion and mustard seeds in a blender, gradually blending in 65 ml oil to create a fairly liquid mixture. 
2. Add lime juice, salt and pepper to taste. 
3. Dress the crab cake with the vinaigrette.