Chop the crabmeat very finely and put into a bowl with the parsley and the egg white.
Trim the spring onions. Peel the garlic.
Slit the chilli open lengthwise and remove the stalk, seeds and inner ribs.
Chop these 3 ingredients very finely and add to the crabmeat.
Season with salt and pepper and mix very well.
Add sufficient breadcrumbs to make a shapeable 'dough' and shape into small cakes.
Heat the oil and fry for about 2-3 minutes each, until golden brown.
Drain on kitchen roll. Wash and dry the salad leaves and tear into smaller pieces if necessary.
Put a little salad on each plate.
Mix the yoghurt with the dill and lemon juice and season to taste with salt.
Arrange the crab cakes on the plates with the salad and add a little dill sauce to each.