Put the cleaned, picked crabmeat in a large bowl. In another small bowl, beat the egg and add the mayonnaise, green onions, bell pepper, grated ginger root, Old Bay seasoning, salt and pepper and Worcestershire Sauce. Mix to combine all ingredients.  Add 1/2 cup coconut and 1/2 cup panko and gently fold in. Stir in the crab meat and mix gently so as not to break up the crab any more. Divide the mixture into 10-12 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.

Lime Dipping Sauce:

1/4 cup fresh lime juice

2 tablespoons sugar

2 tablespoons Asian fish sauce

2 tablespoons water

2 teaspoons chopped cilantro leaves

1/2 teaspoon red pepper flakes

1/2 teaspoon finely chopped lemongrass, tender white part only

Whisk together all ingredients in a small bowl.

I added a little mayo to the above sauce and had a creamy sauce.

Yield: about 1/2 cup

Sweet Chili Mustard Sauce -- Mix all ingredients, refrigerate until ready to serve.

Easy Lime Dipping Sauce -- Mix the mayonnaise, sour cream and lime together. Refrigerate.

Homemade Thai Sweet Chili Sauce