Method: Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add onion and peppers and sauté until peppers are soft. Let cool. In a large bowl, combine reserved pepper mixture with crab meat, chives, basil, 2/3 cup of
the bread crumbs and mayonnaise. Mix thoroughly by hand. Season the mixture to taste with salt and pepper. Measure out 2 tablespoon portions of the crab mixture. Place spoonfuls of the mixture on a parchment lined baking sheet and flatten so they become discs. Place baking sheet in fridge for an hour to chill. In a bowl, whisk eggs together. Prepare three separate bowls; one with eggs, one with remaining bread crumbs and one with flour. Dip crab cakes in flour, then dip into egg mixture and finally in bread crumbs. Heat a large sauté pan over medium-heat. Add remaining 2 tablespoons olive oil. When oil is hot, add crab cakes. Work in batches so the pan is not overcrowded. Cook for 2 to 3 minutes per side. When cakes are golden brown on each side, transfer to paper towel to drain. Place crab cakes on a platter and top with microgreens.