Dice the red and yellow peppers, onion, celery, and green onions. Drizzle olive oil in a large skillet over medium heat and add the peppers, onions, celery, and green onions, season with kosher salt and pepper. Cook 8-10 minutes, stirring occasionally.

Add the stick of butter, garlic paste, lemon juice, Old Bay, thyme, and ground red pepper. Cook 3-5 more minutes over medium heat, stirring occasionally. Vegetables should be soft, but still slightly crisp.

Turn the heat off and add the bread crumbs and cheese. Stir until evenly mixed. Gently fold in the crab meat. Taste for seasoning and add more kosher salt, pepper, Old Bay, or ground red pepper if needed. Let this come to room temperature.

Note: This must come to room temperature before adding the eggs because if it's too hot the eggs will cook.

Stir in the beaten eggs. If this mixture is not thick enough to form into cakes, add more bread crumbs if needed. 

Form 12 crab cakes and lay on a lined baking sheet or tray. Refrigerate at least 1 hour.

In a skillet over medium heat add olive oil and 4 crab cakes. Cook 3-5 minutes per side. Repeat with remaining crab cakes. Serve with Spicy Old Bay Mayo.

Note: Crab cakes are delicate, so gently flipping them will prevent breaking.

Mix all ingredients together in a bowl. Serve with crab cakes.