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In a small saucepan of boiling salted water, cook the potato for 15 mins or until soft. Drain, leave to steam-dry with the lid off, then mash.
Meanwhile, put the lemongrass in a food processor with the coriander and chilli, and blitz to a rough paste. Put this in a large bowl with the crabmeat and cooled mashed potato. Season well and form into three large flattened cakes.
Heat the vegetable oil in a nonstick frying pan over a medium heat. Fry the cakes for 4 mins each side or until golden and piping hot.
Meanwhile, mix the sesame oil and lime juice in a bowl, seasoning to taste. Toss the cucumber ribbons and rocket through the dressing and serve on the side of the crab cakes with the lime wedges.