dipping sauce   

2 x 170g cans crab meat, drained

650g large uncooked prawns, shelled, deveined

1 tablespoon thai-style red curry paste

1 egg

2 green onions, chopped coarsely

2 tablespoons finely chopped fresh coriander

2 teaspoons finely chopped fresh lemon grass

1 red Thai chilli, seeded, quartered

2 tablespoons peanut oil

Chilli-lime dipping sauce

2 tablespoons lime juice

2 tablespoons water

2 teaspoons fish sauce

2 teaspoons sugar

1 fresh kaffir lime leaf, shredded finely

1 red Thai chilli, seeded, chopped finely

Process crab, prawns, paste, egg, onion, coriander, lemon grass and chilli until just combined.  Shape level tablespoons of mixture into patties.  Heat oil in large frying pan; cook crab cakes, in batches, until browned both sides and cooked through, drain.  Serve hot crab cakes with chilli-lime dipping sauce. 

Chilli-Lime Dipping Sauce

Combine ingredients in small bowl, stirring, until sugar dissolves.