Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.

Melt the butter in a medium skillet over medium-high heat.

Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft - about 4 minutes.

Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.

In a large bowl, gently mix together the crab, cooled vegetable mixture, egg, mayonnaise, mustard, hot sauce, scallions, parsley, lemon juice, and ⅓ cup of the breadcrumbs.

Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.

Cover the cakes and chill for 30 minutes, or overnight (covered with plastic wrap).

When you are ready to cook the crab cakes, place the remaining breadcrumbs on a plate.

Dredge both sides of each cake in the crumbs, shaking off the excess.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown.

Don't overcrowd the pan - fry in batches if necessary, adding more oil if needed.

Serve immediately - with Jalapeno Remoulade!

Whisk together all the ingredients in a mixing bowl.

Cover and place in the fridge until needed...or for at least 30 minutes.