Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

In a Mixing Bowl, Whisk together the ½ cup mayonnaise, 1 egg lightly beaten, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp Old Bay seasoning, ½ tsp hot sauce such as Tabasco, 1 tbsp fresh lemon juice, ½ tsp kosher salt, and ¼ tsp black pepper freshly ground until fully combined.

Add the finely diced 2 stalks celery very finely diced and 2 tbsp red bell pepper very finely diced to the mixture and stir to combine.

Add the crab meat and 2 tbsp fresh parsley finely chopped. Using a Spatula or your hands, gently fold everything together — you want to keep large lumps of crab intact. Do not overmix.

Add the ½ cup panko breadcrumbs plus extra for coating and fold in gently until just incorporated. The mixture should hold together when pressed but still feel moist. If it seems too wet, add another tablespoon of ½ cup panko breadcrumbs plus extra for coating.

Divide the mixture into 8 equal portions (about ⅓ cup each). Shape each portion into a patty about 1 inch thick and 3 inches wide. Press extra ½ cup panko breadcrumbs plus extra for coating lightly onto both sides of each patty. Place on a Baking Sheet, cover with Plastic Wrap, and refrigerate for at least 1 hour (or up to 24 hours).

When ready to cook, heat the 3 tbsp unsalted butter and 2 tbsp vegetable oil together in a large Skillet over medium-high heat. The combination of 3 tbsp unsalted butter and 2 tbsp vegetable oil raises the smoke point while adding rich flavor. Heat until the 3 tbsp unsalted butter is melted and the foam subsides.

Working in batches if needed to avoid crowding, carefully place the crab cakes in the Skillet. Cook undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.

Gently flip each crab cake using a Spatula and cook for another 3 to 4 minutes on the second side until golden brown and heated through. The internal temperature should reach 165°F. Do not press down on the cakes.

Transfer the cooked crab cakes to a paper-towel-lined plate to drain briefly. If cooking in batches, keep finished cakes warm in a 200°F Oven while the remaining cakes cook.