Boil the potatoes until soft and mash thoroughly. Fold in the dressed crab. Mix in the spring onions, parsley and chilli. Shape mixture into 12 small cakes about 4cm (1½in) across.
Dip cakes into the egg and coat in breadcrumbs. Heat the oil in a shallow pan and fry the cakes on each side for 3-4 minutes. Serve with lime wedges, salad leaves and mayonnaise.