In a large sauté pan heat 2 Tbsp. of butter over medium-high heat. Sweat together the red bell peppers and celery. Reduce the heat to medium-low and add the roasted garlic and green onions. Stir and cook for 1 minute. Remove from heat and cool.
In a bowl, combine the sautéed vegetables, crabmeat, fresh bread crumbs, Kraft Deluxe Mayonnaise, Grey Poupon Dijon Mustard, eggs, parsley and chives. Mix well and add the lemon juice and zest, cayenne, salt, and pepper.
Form into cakes with your hands, each about 4” inches in diameter and 2” thick (you should have 12 cakes). Dip the top and bottom lightly into the panko bread crumbs. Refrigerate on a parchment paper lined sheet pan until ready to cook.
In a large skillet, heat butter over medium-high heat. Add the crab cakes and sauté for 3-4 minutes on each side. Place 2 crab cakes per order on warm plates, serve with Rémoulade Sauce. Garnish with the remaining parsley and chives.
