Mexican Crab Cakes
Ingredients
- 3 whole Dungeness Crabs (about 6 pounds), or 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
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