Pick the dungeness crabmeat clean, ensuring no shell fragments remain.

Dice the red bell pepper into small pieces.

Finely chop the green onions.

Combine the picked crabmeat, diced red bell pepper, chopped green onions, roasted corn kernels, chopped garlic, mayonnaise, and coarse-grain Dijon mustard in a bowl.

Add Japanese-style bread crumbs (Panko) gradually, mixing until the mixture reaches a meatball-like consistency that holds its shape.

Form the mixture into individual crab cakes.

Heat oil in a skillet over medium heat.

Sauté the crab cakes in the hot oil until they are golden brown on both sides.

Serve immediately with tartar sauce of your choice.