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.