Preheat oven to 350F (180C).

Prepare the Hollandaise-like sauce: In a saucepan over medium heat, combine oil, chopped onions, and sweet bell peppers. Simmer until vegetables are tender, about 7 minutes.

In a large bowl, whisk together egg yolks, lime juice, Dijon mustard, red hot pepper sauce, and fish sauce.

Remove the oil and vegetables from heat.

Slowly pour the hot oil mixture into the yolk mixture while whisking constantly, incorporating the oil in small splashes.

Return the saucepan to low heat for 30 seconds, whisking to fully incorporate the sauce.

Place the saucepan over a bowl of ice and whisk to chill the sauce quickly.

Refrigerate the sauce, covered, until well-chilled (approximately 30 minutes).

Make the crab cakes: Gently pick over crab meat to remove any shell pieces.

Add chives to the crab meat and gently toss, being careful not to break up the crab.

Add 2-3 heaping tablespoons of the chilled sauce to the crab and gently combine.

Add enough bread crumbs to bind the crab mixture.

Check the mixture for moisture and add more sauce or bread crumbs as needed.

Season with white pepper to taste.

Form the crab mixture into small cakes, about 2 inches in diameter.

In a separate bowl, beat the eggs.

One at a time, coat each crab cake with beaten egg.

Then coat with bread crumbs.

Heat 1/4 cup of vegetable oil in a large sauté pan over medium heat.

Sauté the crab cakes in batches, browning them on both sides, and reserve on a platter.

Place the platter in the preheated oven for 2-3 minutes to heat through, and serve.