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1
If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.
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2
Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.
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3
Pour the remaining half a cup of breadcrumbs into a shallow dish.
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4
Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes).
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5
Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet.
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6
In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose.
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7
Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.
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8
As cakes cook, remove them to the paper-towel lined baking sheet.
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9
When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.
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10
These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.
