Remove 2 teaspoons zest and squeeze 2 teaspoons juice from lime. In a large bowl combine egg, 1/2 cup of the bread crumbs, the mayonnaise, the 1/4 cup green onions, the roasted peppers, chili sauce, cilantro, mint, salt, black pepper, and the lime zest and juice. Add crabmeat; mix well. Using moistened hands, shape crab mixture into twelve 3/4-inch-thick patties.
Place coconut in a small food processor. Cover and process until coconut is finely chopped. In a shallow dish combine coconut and the remaining 1/4 cup bread crumbs. Dip crab cakes into coconut mixture, turning to coat. Place crab cakes on a waxed paper-lined baking sheet. Cover and chill 1 to 24 hours to make crab cakes easier to handle during cooking.
In an extra-large skillet heat oil over medium heat. Add half of the crab cakes; cook about 8 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300 degrees F oven while cooking the remaining crab cakes (add additional oil, if necessary). Serve crab cakes with Peanut Sauce and green onion strips.
In a small saucepan, whisk together 1/4 cup sugar, 1/4 cup creamy peanut butter, 1/4 cup water, 3 tablespoons soy sauce, 2 tablespoons oil, and 2 cloves garlic, minced. Cook until sugar is dissolved, whisking frequently. Makes about 1/2 cup.