Finely chop the spring onions, and parsley. Beat the egg. Boil potatoes and mash with butter.
Combine the crab meat, mash, onion, parsley, cayenne pepper and egg in a bowl with a little sea salt.
Refrigerate for 30 minutes, then shape into 6cm cakes. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
For the Sauce: 1. Blend the garlic, chillies, ginger and coriander 2. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve 3. Add the blended mix and stir in with lime juice & soy sauce