Crab Cakes with Oriental Sauces

Makes about 10 cakes 
450g (l1b) fresh white crabmeat or three 170g cans John West white 
crabmeat, drained 
2 tablespoons chopped parsley 
40g (1-and-a-half oz) cream crackers, finely crushed in a poly bag 
with a rolling pin 
1 egg, beaten 
2 tablespoons  mayonnaise 
3 teaspoons Dijon mustard 
2 tablespoons lemon juice 
1 tablespoon sweet chili dipping sauce 
salt and pepper 
a little sunflower oil for frying 
SAUCE 
8 tablespoons sweet chilli dipping sauce 
4 tablespoons creme fraiche 

 Measure the crabmeat into a bowl and mix with the chopped parsley and cream crackers. Break the egg into a small bowl and whisk in the mayonnaise, mustard, lemon juice, chilli sauce and seasoning. Fold this mixture into the crabmeat but try not to break up the lumps of meat too much. Taste and add more seasoning if necessary. Shape the mixture into 10 patties, put them on a plate, cover 
with clingfilm and chill for at least 1 hour. Heat the sunflower oil in a large frying pan and cook the crab cakes for 2-3 mins until crisp and richly golden on both sides. Transfer to the top set of runners in the roasting oven until hot all the way through, about 3-4 mins. You can fry the crab cakes ahead and reheat them on silicone non-stick paper in the roasting oven for approximately 3-4 mins . Mix the sweet chilli sauce and creme fraiche together and serve a spoon on the side of the plate with the crab cakes. 

CONVENTIONAL COOKING TIMES 
1. Fry crab cakes in pan over high heat, until brown. 
2. Heat in pre-heated oven 200C/400F/Gas 6 for about 5 minutes if 
making crab cakes ahead to heat through.