Directions
1. Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add onion and peppers and sauté until peppers are soft. Let cool.
2. In a large bowl, combine reserved pepper mixture with crab meat, chives, basil, 2/3 cup of the bread crumbs and mayonnaise. Mix thoroughly by hand. Season the mixture to taste with salt and pepper.
3. Measure out 2 tablespoon portions of the crab mixture. Place spoonfuls of the mixture on a parchment lined baking sheet and flatten so they become discs.
4. Place baking sheet in fridge for an hour to chill.
5. In a bowl, whisk eggs together. Prepare three separate bowls; one with eggs, one with remaining bread crumbs and one with flour.
6. Dip crab cakes in flour, then dip into egg mixture and finally in bread crumbs.
7. Heat a large sauté pan over medium-heat. Add remaining 2 tablespoons olive oil. When oil is hot, add crab cakes.
8. Work in batches so the pan is not overcrowded. Cook for 2 to 3 minutes per side.
9. When cakes are golden brown on each side, transfer to paper towel to drain.
10. Place crab cakes on a platter and top with microgreens.