Cut potatoes into 1/2" dice.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer and roast in hot oven, 15 minutes.

Carefully remove from oven and flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until tender, 7-10 minutes.

While potatoes roast, prepare ingredients.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.

Using lid, press excess liquid out of crab.

In a mixing bowl, combine panko, crab, white portions of green onions, chipotle aioli, and a pinch of salt and pepper. Set aside, 5 minutes.

After 5 minutes, stir crab-panko mixture until it becomes slightly sticky. Form into four equally-sized cakes, about 3" in diameter.

Line a plate with a paper towel.

Place a large non-stick pan over medium-low heat with 1 Tbsp. olive oil.

Add crab cakes to hot pan and press gently into pan. Cook undisturbed until golden brown, 4-5 minutes per side.

If pan is dry, add another 2 tsp. olive oil after flipping.

Transfer cakes to towel-lined plate.

While cakes cook, cook vegetables.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn and red bell pepper to hot pan. Stir occasionally until bell pepper begins to soften, 5-7 minutes.

Stir in 1 tsp. lemon juice, seasoning blend, and a pinch of salt until combined. Remove from burner. Stir in roasted potatoes.

Plate dish as pictured on front of card, topping cakes with rémoulade and green portions of green onions. Squeeze lemon wedges over meal to taste. Bon appétit!