Method:
Clean crab meat. Remove any shell that may be in the meat. Separate large pieces of crab leg meat from the body meat. Squeeze excess water out of crab meat.

Dice all vegetables and keep separate. Puree fresh bread in a food processor. Sauté diced onion In a large mixing bowl. Combine body meat, sautéed onion, eggs, mustard, chives, mayo, bell peppers, cheese & bread crumbs.

Mix gently and season to taste. After mixture is seasoned, fold large pieces of leg meat into mixture. Portion cakes into 1- to 2-ounce balls. Shape, roll outside in panko and sauté in clarified butter.

Finish in 350-degree oven until warm all the way through. Serve on toasted English muffin with poached egg and hollandaise sauce.
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Hollandaise Sauce
4 egg yolks
Warm water
Tabasco
White wine
Fresh lemon juice
Clarified butter