Jumbo Lump Crab Cakes

Ingredients

• 1 cup soy oil
• 1/2 cup onions, small dice
• 3/4 cup peppers (red, green and yellow), small dice
• 3 egg yolks
• 1/4 cup fresh lime juice
• 1/4 cup Dijon mustard
• 1/2 tablespoon hot pepper sauce
• 1 tablespoon Vietnamese fish sauce
• 1 tablespoon freshly ground white pepper
• 1 1/4 pounds jumbo lump crabmeat from Maine
• 1 1/2 tablespoons each of dill, chives and parsley, cleaned, stems removed and roughly chopped
• 1/4 loaf of fresh bread, crust removed, processed into crumbs
• 1 cup Panko (Japanese) bread crumbs
• Vegetable oil for sauteing

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