Roasted Jalapeno Crab Cakes
Slice the jalapeno and green bell pepper vertically. Remove the seeds and white core. Place, skin side up, on a lined baking tray and put under the broiler/grill on a high heat for about 7 minutes ’til blackened (don’t worry about how black they get, you’re not using the skin).
Remove from broiler. To loosen the skin you need to steam them, I did this by placing them on a flat surface and putting a bowl over the top to trap the heat. You can also put them in a sealed ziploc bag, but I fear putting hot food in plastic containers.
After ten minutes, remove and gently peel the skin from the peppers. They should be very soft, chop them finely and put in a large mixing bowl with the crab.
Gently saute the celery and onion in butter for 4 minutes ’til soft. Remove and add to the crab/pepper mixture.
Add the rest of the ingredients and stir until it comes together.
Take about a handful and shape into a fist-sized patty. Depending on the size of your hands, it should make 6. Chill in the fridge for at least 30 minutes.
Bake at 375 for 17-20 minutes, turning once.