Table of Contents
Scoop the crab mixture into six 1/2-cup mounds and lightly pack into patties, about 1 1/2 inches thick. Cook the crab cakes — our method for pan-searing and broiling are below. In a 12-inch nonstick or cast iron skillet, heat the oil over medium heat. When the oil shimmers, add the crab cakes to the pan.
Turn broiler to high. In a 12-inch oven-safe skillet, heat the oil over medium heat. When the oil shimmers, add the crab cakes to the pan. Cook until the underside of the cakes are golden brown, 3 to 5 minutes.
Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture. It will look somewhat loose. Cover with plastic wrap and refrigerate at least 1 hour.
Combine the crab, mayonnaise, green onion, lemon juice, Slap Your Mamma, and Old Bay in a large bowl then gently fold together. Roast the Anaheim and Jalapeño peppers by coating in olive oil then charing on the grill. Place charred peppers in a plastic bag. Remove and dispose of skin, stem, and seeds.
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