Place the crabmeat in a bowl and season with salt and pepper. Add all the remaining ingredients except for the crumbs and oil.
Mix together and add enough crumbs to bind. Divide into four and pat each portion into a flat round cake about 2 cm thick.
Fry the cakes in a little oil until browned on both sides. Alternatively brush the grill rack and crabcakes with oil and grill until well browned on each side, turning once. Serve immediately.