In a small bowl, blend the mayonnaise, chili-garlic sauce, lime juice and lime peel. In a large bowl, combine the crab meat, cilantro and onion. Stir in one third cup of the mayonnaise mixture and the egg. Reserve the remaining mayonnaise mixture for garnish. In a third bowl, combine the panko flakes and Cap'n Crunch. Stir 1 1/2 cups into the crab mixture. Form into 1/2 inch thick cakes, using half cup mixtures for each. Dredge the cakes in the remaining Cap'n Crunch mixture. Arrange in a single layer on a tray or baking sheet. Chill at least 1 hour or up to 8 hours. In a large skillet, heat 2 tablespoons oil over medium high heat. Working in batches, add the crab cakes and cook until golden brown and cooked through, about 4 minutes per side, adding more oil as needed. Serve hot, topped with a dollop of the remaining mayonnaise mixture.