Coconut Crusted Crab Cakes

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1 pound crabmeat, drained, picked clean of shell, lightly squeezed if wet

1 cup mayonnaise

1/2 cup thinly sliced scallions, both green and white parts

1/4 cup finely diced red bell pepper

2 teaspoons peeled and grated fresh ginger

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup unsweetened shredded coconut, plus 1 cup more for dredging

1/2 cup panko bread crumbs, plus 1 cup more for dredging

About 6 tablespoons peanut or canola oil

For serving:

Sweet chili sauce

4 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