Preheat the oven to 180'C.
Peel and dice the shallots and garlic. De-seed the chilli and chop roughly. Pick the leaves from the coriander. In a food processor add the fish, crab meat, chilli, coriander leaves, shallots, garlic, salt and pepper and blend to a coarse paste. Divide the crab mix and make 12 patties.
In bowl beat the eggs. Dust the crab patties with flour, dip in the egg mix and then coat with bread crumbs. Heat a frying pan and add the peanut oil. Fry the crab cakes both sides until golden brown and transfer into the oven to bake for about 7 minutes.
Cut the limes into wedges. Wash and dry the salad leaves. Toss the salad leaves in salt, pepper and the olive oil.
Serve with the crab cakes.
«For a sauce you could serve a lime, chilli and spring onion mayonnaise. »