• 2 lbs. Dungeness Crab, cleaned and out of shell
• 1/4 c. Red Bell Pepper, finely diced
• 1/4 c. Poblano Chili Pepper, finely diced
• 1/4 c. Red Onion, finely diced
• 4 Tbsp. Cilantro, minced
• 1/2 tsp. Tabasco sauce (or more if preferred)
• 1/2 tsp. Cumin
• 1 whole lemon zest chopped, and the juice
• 1 whole lime zest chopped, and the juice
• 3 each  egg yolks
• 3/4 c. mayonnaise
• 1/2 c. panko (Japanese bread crumbs)
• 1 c. panko to coat outside of crab cake (set aside)

Clean crab of all shells. In mixing bowl, combine all ingredients, except for 1 cup panko. Form mixture into 2-oz. cakes and coat with panko. Sauté one side of crab cakes in canola oil until light brown. Flip over and place pan in 350-degree oven for 2 minutes to warm crab cake through. Enjoy while hot with tomato-ginger chutney (or any other favorite accompaniment).