In a medium bowl, gently mix together the crab meat, 1 cup of panko breadcrumbs, egg, mayonnaise, Dijon mustard, kosher salt, black pepper, red bell peppers, red onions, and chives until just combined.

Divide your mixture into four equal portions. Shape each portion into compact patties, approximately 3 inches in diameter and about 1 inch thick.

Pour the remaining 1/2 cup of panko breadcrumbs into a shallow dish. Carefully press each patty into the panko for an even coating.

In a large nonstick sauté pan, heat vegetable oil over medium heat. Add the crab cakes and cook for about 5 minutes on each side until golden brown and crispy.

Serve your crab cakes warm, garnished with lemon wedges or a sauce of your choice.