1–2 teaspoons finely chopped chipotle chillies in adobo sauce or Tabasco sauce, to taste
1 tablespoon olive oil
handful of coriander, chopped
Mix together the egg, mayonnaise, spring onions and Worcestershire sauce. Carefully stir in the crab, trying not to break it up, then season with salt and pepper. Lightly wet your hands, then shape into 12 small crab cakes.
Tip the breadcrumbs on to a plate, then coat the crab cakes in the crumbs. Place on a baking sheet lined with nonstick baking paper and place in the freezer for 10 minutes to firm up a little.
Heat 1 tablespoon of the oil in a large, nonstick frying pan. Cook half the crab cakes for 3 minutes on each side until brown. Remove from the pan and keep warm in a low oven. Cook the remaining crab cakes in the same way.
Meanwhile, for the salsa, mix together the tomatoes, onion, chillies or Tabasco and oil. Add the finely grated rind of half the lime and a good squeeze of the juice, then season. Stir through the coriander just before serving with the crab cakes.