Crab Cakes

2 tsp plus 3 tbsp oil
½ cup small onion, chopped fine
1 small-med. poblano pepper, seeded and chopped fine
1 celery, chopped fine
1 tbsp minced garlic
1½ lbs. lump crabmeat
1½ cups crushed saltine crackers
¼ cup mayonnaise
1 large egg
2 tbsp. heavy cream
1 tbsp. dry mustard
¼ tsp. cayenne pepper or Bay seasoning

Heat 2 tsp oil in skillet. Add onion, pepper, celery and garlic and cook,
until soft. Transfer to large bowl. Stir in crabmeat and ¾ cup cracker
crumbs, being careful not to break up large pieces of crab. Whisk mayonnaise,
egg, heave cream, mustard and cayenne in small bowl. Fold into crab mixture.
Divide into 8 portions and shape each into 1¼” thick patties.
Cover and refrigerate until well chilled about 30 minutes.

Heat remaining oil in large nonstick skillet. Dredge crab cakes in remaining
cracker crumbs and press to adhere crumbs to cakes. Cook 4 crab cakes until
well browned on both sides, about 7-10 minute each side. Drain on towel
paper. Remaining with remaining cakes.

Serve immediately.