Crab Cake recipe. Best I have had.

1 pound cooked crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz) Plus another cup for coating cakes.
3 green onions (green and white parts), finely chopped *
1/2 cup finely chopped poblano pepper *
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Oil for frying
**** For more flavor grill the green onions and pepper first. You can use any pepper type you like or a combination of peppers. If you use bell pepper you probably only need 1, if using pablano either 1 large or 2 small, if using jalapeno, maybe use 1 with a pablano. Either way, grill them until it is mostly black and blistered then seal them in a container for 5 minutes to steam, then the skin will easily peel off and you can remove seeds.
Directions
In a large bowl, mix together all ingrediants except for crab meat and the additional cracker crumbs for the coating. When fully mixed fold in crab meat. If mixture feels too wet to hold together you can add more cracker crumbs. Form into patties and coat with remaining cracker crumbs. Refrigerate for at least an hour to firm up.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.