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Crush the crackers into a fine dust using either a food processor or in a zip-lock bag with a rolling pin and lots of gusto. Transfer to a large bowl.
Cut the banana blossom into small pieces, then run under tap water and wring out excess liquid from the mixture to remove the brine flavour.
Process the tomato, spring onion, mustard, Tabasco, vinegar, nori, Worcestershire sauce and Old Bay Seasoning in the small bowl of a food processor. Stir the crushed crackers through the mixture before mixing in the chopped banana blossom. Lastly, stir through the cornflour and set aside for 15 minutes.
Roll the crabless cake mixture into 12–14 balls and press down lightly to make mini cakes.
Heat 1 cm of canola oil in a large frying pan over high heat. Working in batches, add the cakes to the oil, flattening further with a spatula if desired before spooning some hot oil over the top. Cook for about 1 ½ minutes each side, until crisp and golden brown. Transfer to a plate lined with paper towel to drain.
To make the tartare sauce, combine the dill pickle and dill in a small bowl. Stir through the mayonnaise until well combined. Gradually add the remaining ingredients, tasting and adjusting the flavour as you go until you reach a balance you are happy with. Serve the cakes with fresh salad greens, lemon wedges, and tartare sauce.