Instructions

1. Combine coconut milk and lime zest in a small saucepan and bring to a simmer over medium heat. Continue to simmer until the milk is reduced by about one-third, adjusting the heat as necessary. (You should have about 3/4 cup reduced coconut milk.) Transfer to a large bowl and refrigerate until cold.
2. When coconut milk is cold, add crab, green onions, cilantro, lime juice, salt, and pepper, stirring to combine. Stir in 1 cup of panko. In the bowl of an electric mixer, whip egg whites to soft peaks. Using a rubber spatula, fold egg whites into crab mixture gently but thoroughly.
3. Divide mixture into 8 portions, then flatten into patties. Pour remaining 2 cups panko into a shallow container. Dredge the patties in the panko. If time permits, chill the cakes 30 minutes or more.
4. When ready to fry the cakes, place 2 large non-stick skillets over medium-high heat, and pour in enough oil to coat the bottoms of the pans about 1/8-inch deep. When oil is hot, shake off excess panko from the patties, add 4 to each pan, and reduce heat to medium. Fry 3-4 minutes per side, turning once with a spatula, or until golden brown and heated through. Remove crab cakes from pans and drain on paper towels.
5. Transfer cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.