Agnes Scofield's N.E. Patriots Crabcakes

Ingredients:
• 1/2 red bell pepper, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 lb. lump crab meat carefully picked over for cartilage and shell
• 1/4 to 1/2 cup Japanese Panko bread crumbs plus extra for coating
• 2 eggs. yolks and whites separated
• 3 Tbsp Butter
• 1/4 cup light oil like Canola or Safflower

Preparation Instructions:

Saute bell peppers in butter until they are soft, and let cool. Spread crab in a wide bowl and sprinkle with the bell peppers, add beaten egg yolks and begin to mix in Panko crubs with a VERY LIGHT TOUCH. In a separate bowl beat egg whites until very stiff. Meanwhile begin heating oil in a big skillet and add butter. Using your hands, gently fold egg whites into crab mixture, and then form 1/8 cup of the mixture into a ball between the palms of your hands, pat very gently into Panko crumbs, flattening the balls into small disks. After the butter stops bubbling saute the cakes about two minutes a side until browned on each side. Serve on dressed greens with wasabi mayonaise and a few teaspoons Balsamic reduction drizzled across the plate. Serves four as a substantial first course, or, with good bread and sliced avocado this will do for a main course.

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