For the mango salsa finely chop the mango, red onion, cherry tomatoes and cucumber, add to a small bowl with 1 tbsp fish sauce and 1 tbsp apple cider vinegar, mix and set aside to infuse.
Finely slice the ginger and chili, add to a small blender to make a paste, a pestle and mortar works well if you don’t have one!
Weigh out your crab and put in a large mixing bowl, add in the paste, finely chopped spring onions, large bunch of roughly chopped coriander, 1 egg, 50g of the breadcrumbs, salt and pepper and combine well. Make into 8 equal patties and place on a tray to chill in the fridge for 30 minutes.
For the spinach puree, add to a blender, ½avocado, handful spinach, zest and juice of 1 lemon, drizzle olive oil, salt and pepper (You may need to add a little water to loosen).
Beat the remaining egg in a bowl with 1 tbsp water. Add the plain flour to a plate. Add the remaining 50g breadcrumbs mixed with ¼ tsp cayenne pepper to a separate plate.
Dredge the crab patties in the flour, egg then breadcrumbs (shake off any excess and set aside until all patties are coated.
Trim the ends of the asparagus and discard, fry in sesame oil on a high heat until charred. Cut the lime into 4 wedges.
Whilst the asparagus is cooking add the vegetable oil to a large frying pan on a high heat, add the crab patties when hot and fry for 3-4 mins until golden on each side.
Serve up 2 crab cakes per person with 4 asparagus each, 2 tbsp of mango salsa, 1 tbsp spinach puree, handful of watercress, lime wedge and dill.
