• Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.
  1 lb lump crabmeat
• Melt the butter in a medium skillet over medium-high heat.
  1 tbsp unsalted butter
• Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft - about 4 minutes.
  ¼ cup onion, ¼ cup poblano pepper, 2 cloves garlic, ½ tsp chili powder, ½ tsp cayenne pepper, 1 tsp salt, ¼ tsp ground black pepper
• Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.
• In a large bowl, gently mix together the crab, cooled vegetable mixture, egg, mayonnaise, mustard, hot sauce, scallions, parsley, lemon juice, and ⅓ cup of the breadcrumbs.
  1 egg, ⅓ cup mayonnaise, 1 tsp whole-grain mustard, Louisiana hot sauce, 2 scallions, 2 tbsp Italian parsley, Juice from ½ lemon, ¾ cup bread crumbs
• Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.
• Cover the cakes and chill for 30 minutes, or overnight (covered with plastic wrap).
• When you are ready to cook the crab cakes, place the remaining breadcrumbs 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.
  2 tbsp vegetable oil
• 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.
• Serve immediately - with Jalapeno Remoulade!

JALEPENO REMOULAD

• Whisk together all the ingredients in a mixing bowl.
  1 small jalapeño pepper, 2 scallions, 1 cup mayonnaise, ½ tsp salt, ¼ tsp ground black pepper, ¼ tsp crushed red pepper flakes, 2 tsp red wine vinegar, Juice of 1 lime
• Cover and place in the fridge until needed...or for at least 30 minutes.