Combine red chili sauce, Hellmann's® or Best Foods® Real Mayonnaise, 1 Tbsp. soy sauce, lime juice, water and 1/2 tsp. fish sauce in small bowl. Stir in cilantro; set aside.
Combine bread crumbs, eggs, parsley, green onions, remaining 1/2 Tbsp. soy sauce, lime peel, ginger, remaining 1 tsp. fish sauce and chili pepper in medium bowl; gently stir in crabmeat. Shape into 8 patties, then dust lightly with flour.
Heat olive oil in large nonstick skillet and cook crabcakes over medium heat, turning once, until done, about 10 minutes. Serve crabcakes with cilantro dipping sauce.