To make the crab cake start by sautéing the onions and celery in a hot pan lightly coated with oil until the onions begin to turn translucent. Do not cook too much or the will be mushy and you will lose texture. Place in a bowl and cool.

In a mixing bowl add your eggs and break up the yolk. Add all other ingredients EXCEPT the panko, and the crab meat. Mix together then add your celery and onions to the mixing bowl and your panko bread crumbs. Mix together and let sit for a few minutes. Add the special crab meat and incorporate well. Add the lump crab meat to the mixture and fold gently trying not to completely break it all apart.

Form your crab cakes into 6oz portions if serving as a main course or 2oz if serving as an appetizer.

In a pan over medium heat coated lightly in oil, (Let your pan get hot before placing your crab cakes in the pan) pan-sear your crab cakes on one side for 3 minutes. Flip the crab cakes and cook for an additional 3 minutes.

Roast or grill your red pepper until is charred on all sides. Remove the insides of the pepper and slice your red pepper. Add the red pepper and all other ingredients, except the mayo, into a blender and blend for a few seconds. In a mixing bowl add the mixture to mayo and whisk.