Dean Edwards makes Thai crab cakes from a tin with sweet chilli sauce on Lorraine.

The ingredients are: 400g white crab meat, 1 thumb sized piece ginger, 1 large shallot diced, 1 red chilli diced, 2 tbs fresh coriander chopped, 1 tsp Thai red curry paste, Juice 1 lime, 2 tbs double cream, 50g plain flour, 2 eggs beaten and 100g breadcrumbs.

Sweet chilli dressing: 3 red chillies, 3 cloves garlic, 1 tbs soy sauce, 80g caster sugar, 80ml cider vinegar, 50ml water, 1 bag of baby spinach washed, 1 cucumber, ½ red onion sliced, Fresh coriander for garnish and Lime wedges for garnish.

To prepare the cakes, cook the ginger and shallot in a little oil for 2-3 minutes then add the Thai paste and cook for a further minute.

Transfer the mix to a bowl then add to the crab, cream, coriander, chilli and lime juice then season with salt and pepper.

Roll into golf ball sized pieces then chill in the fridge for 20 minutes.

Roll in the seasoned flour, egg and finally breadcrumbs. Pre heat about an inch of oil in a frying pan over a medium heat then cook the crab cakes in batches, turning occasionally until golden all over.

In a blender add sweet chilli ingredients and blend until smooth, pour into a saucepan and bring to the boil, lower the heat and reduce until syrupy, set aside to cool.