Mexican Crab Cakes
| Yield: | 1 Servings |
| Categories: |
| 3 | Whole Dungeness Crabs; (about 6 pounds), or 1 1/2 pounds picked over crabmeat | |
| 2 | lg | Eggs |
| 1 | c | 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 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | c | Fresh bread crumbs |
| 2 | tb | Unsalted butter |
| 2 | tb | Vegetable oil |
| Mint and Parsley Salad; (for serving, recipe attached) |
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