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1
In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute bell peppers until softened.
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2
Cool peppers.
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3
In a food processor grind bread into fine crumbs.
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4
In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeno, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
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5
With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk.
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6
Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly.
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7
To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
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8
Preheat oven to 375F.
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9
In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute half of crab cakes until golden brown, 3 to 5 minutes.
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10
Turn crab cakes carefully and brown other sides.
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11
Transfer sauteed crab cakes carefully to a baking sheet.
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12
Add remaining tablespoon oil to skillet and saute remaining crab cakes in same manner.
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13
On baking sheet bake all crab cakes 6 minutes, or until heated through.
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14
Serve crab cakes with mayonnaise.
