In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise. Gently mix, trying to leave crabmeat in lumps. Season with salt and fresh black pepper, to taste. Cover bowl and place in refrigerator until ready to use.
In a blender, place the chives and basil and a little of the oil. Start to blitz the ingredients together adding more oil until the mixture is a smooth green herb oil. Transfer to a squeeze bottle or a bowl and set aside.
Griddled orange polenta:
1) In a heavy saucepan, add water, zest, orange juice and salt. Bring to a boil and gradually whisk in the polenta. Cook polenta over moderately low heat (it should barely boil), stirring constantly, until very thick and it pulls from the sides of the pan, about 3 minutes.
2) Once cooked evenly, pour polenta onto a lightly greased quarter-sheet pan. Sprinkle with fresh black pepper, cover with clingfilm and place in the refrigerator until firm, about 15 minutes.
3) Preheat griddle to medium-high.
4) Remove polenta from refrigerator. Take a large tin (7 1/2cm in diameter) and remove the top and bottom lid. Using the tin, cut four rounds of polenta. Brush olive oil on both sides and place on griddle for 3 minutes per side.
5) Once griddled, place a polenta round on the centre of a plate and use the same tin for moulding the crabmeat salad. Place the tin over the polenta and spoon in about 1-2 tablespoons of the crabmeat mixture, push the mixture down with the back of the spoon, then lift the tin away creating a crabmeat mould on top of the polenta. Top with a few mixed green leaves. Drizzle herb oil over top and serve.