Place the crabmeat, potatoes, butter, lime zest, coriander, parsley and chillies in a bowl and mix together gently but thoroughly. Season well and cover with Clingfilm and leave in the fridge for at least one hour to allow the flavours to fuse and the mixture to set a little.
Divide mixture into 6 and shape into cakes. Next beat the eggs and milk and put in a wide bowl. Put the flour in another bowl and season lightly and toss the sesame seeds with the breadcrumbs and put in a third bowl.
Dust each crabcake with the seasoned flour and then dip each in the egg wash. Coat the cake evenly with the sesame crumb mixture and repeat above for a second time to give a really good crisp texture.
To make the mayo, grill the peppers until the skins are burnt and put in a plastic bag for about 10 minutes to loosen the skins. Remove from the bag and peel away the skin. Remove the stem and the seeds and chop the peppers roughly.
Put the olive oil in a small saucepan with the garlic and peppers and sauté for 2-3minutes. Add the chilli, vinegar, limejuice, sugar and paprika. Simmer everything gently until the sugar dissolves. Then remove from heat and leave to cool, then put in a liquidiser and blend. Place in a bowl and stir in the coriander and season well.
Put the spinach in saucepan with the water and cook gently for 2-3 minutes until it is wilted. Remove excess water and season well.
Heat the vegetable oil to 170°C and deep-fry the crab cakes for about 4-5 minutes, turning over halfway through. When ready they will be golden. Remove from the oil and drain on kitchen paper.
Place some spinach in the centre of a serving dish and put a crab cake on top. Garnish with some red pepper mayo and flat leaf parsley.