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finely chop the chilli and garlic (seeds and all).
put into a saucepan with sugar, vinegar and water. Bring to the boil and simmer for 5 minutes until all the sugar has dissolved.
dissolve the cornflour in a dash of cold water and add to the sauce.
stir until it thickens, add the salt and transfer to a bowl and leave to cool.
scoop the flesh from the jackets, place it into a bowl and mash. (Keep the skins for a tasty crispy potato skin snack later on)
drain the crab from its brine and stir into the mash.
crack in the egg, zest of the lime, finely chopped coriander and plenty of black pepper.
mix it all together and form into golf-ball sized pieces.
flatten them out to form crab cakes and roll in the dusting of flour.
fry them in some hot oil until they are crispy on both sides.
serve with the dipping sauce and salad.

serves 2 (as a starter)

• 1 cooked jacket potato
• 1 tins of white crab meat (170g each)
• ½ an egg
• 1 lime
• few sprigs of coriander
• dusting of flour
  
  
• Chilli sauce
• 2 red chillies
• 3 cloves of garlic
• castor sugar (200g)
• white wine vinegar (100g)
• water (300ml)
• 1 tbsp cornflour
• 1 tsp salt
  
  

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Crab Cakes