Instructions

1. Combine 1 1/4 cup panko, scallions, cilantro, 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 teaspoon chili sauce, 1 teaspoon ginger and crabmeat in a large bowl. Add additional lime juice, soy sauce, chili paste and ginger to taste. Add one beaten egg. Thoroughly combine and chill for at least two hours and up to 8 hours.
2. Preheat oven to 200 degrees. Divide mixture into 8 patties.
3. Place flour, remaining egg, beaten, and remaining panko in 3 separate shallow dishes. Coat 1 cake with flour, tapping off excess, then egg, letting excess drip off, and then panko, pressing cake into flakes to adhere. Transfer to wax or parchment paper. Repeat process with remaining cakes.
4. Heat 3 tablespoons oil in a large heavy sauté pan over medium heat, and sauté cakes until golden brown on each side, about 3 minutes per side (155 degrees when temped). Turn cakes over with a guiding hand and spatula, adding additional oil to pan as needed.
5. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep crab cakes warm in oven until ready to serve.
6. If making the sauce, combine 1/2 teaspoon red chili paste with mayonnaise, adding more chili paste to taste. Dot crab cakes with chili-mayonnaise or serve on the side as a dipping sauce.