How to cook Crab Cakes?

Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside. Melt the butter in a medium skillet over medium-high heat. Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft, but not browned – about 4 minutes. Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes. Add the crab, the egg, mayo, mustard, hot sauce, scallions, parsley, lemon juice, and ¼ cup of the bread crumbs to the veggie mixture. Using your hands, gently combine the ingredients. Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks about 2 inches thick. Cover the cakes and chill for 20 to 30 minutes, or overnight.When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs on a plate. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Don’t overcrowd the pan – fry in batches if necessary, adding more oil if needed.

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