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 and finely slice the stalk. In a food processor add the fish, chilli, coriander leaves, shallots, garlic, salt and pepper and blend to a coarse paste. Lastly add the picked crab meat and mix by hand to keep its texture. 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 one of the limes into wedges. Juice the other and mix with the sesame oil. Wash and dry the salad leaves.
Toss the salad leaves in salt, pepper and dressing.
Serve the crab cakes arranged around the salad, drizzle with the ketcap manis and garnish the salad with a lime wedge and coriander cress.
«Any firm dry white fish can be used to bind the crab-cakes. Don't be afraid to use cheaper fish such as coley as the strong chili coriander and lime flavors will makeup for less flavorsome fish.»