Crab Cakes with Jalapeño Remoulade by Donald Link

Ingredients

• 1 pound best-quality lump crabmeat (not pasteurized)
• 1 tablespoon butter
• ½ small onion, finely chopped
• ½ poblano chile, stemmed, seeded, and finely chopped
• 1 clove garlic, minced
• 1 teaspoon salt
• ¼ teaspoon pure chile powder (like ancho, New Mexico, or chipotle)
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne
• 1 egg, lightly beaten
• ¼ cup mayonnaise
• 1 teaspoon Creole (or whole-grain) mustard
• Several dashes Louisiana-style hot sauce
• 1 scallion (white and green part), finely chopped
• 2 tablespoons chopped Italian parsley
• Juice of ½ lemon
• ¾ cup fresh breadcrumbs
• 2 tablespoons vegetable oil, plus more as needed