In a medium bowl, gently break apart the crab meat. Whisk two egg whites and add to the bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and ¼ cup Panko crumbs.
Gently combine without over mixing.
Form into 1-inch patties about ¾ inch thick. Coat with Panko crumbs and place on a baking sheet.
Refrigerate while you prepare the dipping sauce.
In a small saucepan, whisk all sauce ingredients together. Heat over medium heat until it boils and thickens. Set aside.
Heat a skillet over medium-high heat. Add oil and heat until it ripples. Carefully add the crab cakes. Fry on one side for 4 - 5 minutes or until lightly browned. Turn and fry on the other side for 3 - 4 minutes. The internal temperature should register 145°F. when measured with an instant-read thermometer.
Serve immediately with Spicy Dipping Sauce.
Notes
Using Panko crumbs produces the crispest coating for these crab cakes.Thai red chilis are very spicy. I suggest starting with a half the amount in the recipe and adding more if you like the sauce very spicy.