1-1/2 pounds picked over crabmeat
2 large eggs
1 cup sour cream
2 poblano chiles, stemmed, seeded, and finely diced
1 yellow bell pepper, stemmed, seeded, and finely diced
1 rib celery, finely diced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons vegetable oil
In a large mixing bowl, beat the eggs lightly. Add the sour cream, diced poblano and yellow peppers, celery, salt, and pepper. Toss together until well mixed. Add the crab, shredding it into approximately 3/4 inch chunks, and the bread crumbs. Mix together gently but thoroughly.
Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch thick and 3 inches in diameter. Refrigerate them on a large plate, loosely covered, for 1 hour.
Preheat the oven to 300 degrees F. In a large heavy skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium high heat. Saute 6 crab cakes at a time, for about 3 minutes on each side, being very careful when you turn them so that they do not fall apart. They should be golden brown on each side. Place the cooked crab cakes on a baking sheet in the oven to keep warm while you add the remaining butter and oil to the pan and saute the other six crab cakes in the same way.
Posted: 9/17/2009 5:51:24 PM