Heat a wide non-stick frying pan with 1 tbsp of the oil, add the potato and fry until it starts to colour and soften. Remove from the heat and add the rest of the ingredients, except for the flour for the crab cakes. Mix well then use a potato masher to crush the mix slightly, leaving some texture. Season with salt.
Shape the crab cake mixture into 10cm round cakes or your desired size. Coat each one in the flour, tapping gently to remove any excess.
Heat the remaining oil in the frying pan and add the crab cakes. Cook for 7–8 minutes on each side until golden. If your crab cakes are bigger, they may need longer to cook, smaller they may need less time.
While the crab cakes are cooking, make the dipping sauce. Combine all the ingredients and mix together using a whisk. Adjust the seasoning to taste.
Serve the crab cakes with the dipping sauce, and lime wedges, garnish with a sprig of coriander.