To make the crab cakes, combine all the ingredients, except the vegetable oil, in a bowl and form into small balls the size of golf balls. Flatten into patties.
Heat a frying pan until hot then add the vegetable oil and a few of the patties at a time.
Cook for a minute or two on each side until golden brown and hot through. Remove.
Meanwhile, for the tamarind glaze, place the tamarind paste into a small saucepan along with the water and bring to the boil.
Reduce the heat and simmer for a few minutes until softened and the paste dissolves into the water.
Add the remaining glaze ingredients and cook for a further 10 minutes until reduced by a third.
Finally, for the asparagus, heat a frying pan until hot then add the vegetable oil, asparagus and garlic.
Stir fry for a couple of minutes.
Add the soy sauce, sugar and water and cook for a further minute.
Serve the crabcakes with a drizzle of tamarind sauce and a portion of asparagus.
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James is joined by chefs Gennaro Contaldo, Antonio Carluccio and Giancarlo Caldesi.