Place the crabmeat, prawns, curry powder, garlic, ginger, chilli, onion, coriander, egg and breadcrumbs in a food processor. Season well and pulse for a few seconds until well mixed. Transfer to a bowl, cover and chill in the refrigerator for 5–6 hours or overnight.
Preheat the oven to 200°C (400°F), Gas Mark 6, line a baking sheet with greaseproof paper and spray with a little cooking oil spray.
Divide the crab mixture into 16 equal portions and shape each into a round cake. Arrange on the prepared baking sheet, spray with a little cooking oil spray and bake for 20–25 minutes until lightly browned and cooked through. Garnish with coriander and serve immediately with lemon wedges.