Lime Dipping Sauce, recipe follows
Put the crabmeat in a large bowl and add the mayonnaise
, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut
and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap
, and refrigerate 30 minutes or longer.
When you are ready to fry
the crab cakes
, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge
the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula
to brown both sides, about 4 minutes per side.
Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.