Mix crabmeat, potato, peppers, spring onions, and chilli in a bowl with seasoning.
Shape the mixture into thick patties with wet hands and chill for 30 minutes.
Coat patties in flour, then egg, then breadcrumbs and return to the fridge.
Preheat your oven to 200°C.
Griddle the corn on the cob for 8-10 minutes until charred.
Remove corn from the heat and allow it to cool.
Cut kernels from the cob and mix with remaining salsa ingredients in a bowl.
Fry crab cakes in oil for 3-4 minutes per side, then bake for 5 minutes.
Serve the crab cakes on a bed of salsa with lime wedges.