The Prado Crab Cakes

Source: Executive Chef Jeff Thurston, The Prado, San Diego, California

8 servings

1 scant tablespoon canola oil
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced celery
1 tablespoon finely diced red onion
1 cup heavy cream
1 pound jumbo lump crab meat, shell fragments removed
1 pound back fin crab meat, shell fragments removed
1 tablespoon chopped cilantro
Salt and pepper, to taste
Panko bread crumbs (see note)
Flour
1 egg beaten with a little water or milk
Canola oil for saut