In a saute pan, heat one tablespoon oil. Saute red bell pepper, celery and onion until vegetables are soft, about 5 minutes. Set aside to cool.
In a small saucepan, bring cream to a boil, then lower heat to a simmer and reduce the cream by half, about 15 minutes. Set aside to cool.
In a mixing bowl, combine crab meats, cooled vegetables, and cilantro. Add cooled cream and mix until crab is evenly covered. Season to taste with salt and pepper. Add just enough panko bread crumbs to thicken the mixture so you can form a solid ball by lightly squeezing.
Form 2-ounce balls, then shape each by hand into a cylindrical shape.
In separate bowls, place flour, beaten egg mixture, and remaining panko bread crumbs. Coat each crab cake first in flour, shaking off excess, then in egg mixture, shaking off excess, then in panko crumbs, coating well.
In a saute pan, heat a shallow layer of oil and lightly saute the crab cakes until golden brown all over, about 3 to 5 minutes. Serve immediately.
For a flavor variation, add cayenne pepper to taste.
Panko Japanese bread crumbs are sold in the Asian foods sections of many supermarkets.