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1
In a very large stockpot, bring about 6 quarts water to a boil.
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2
Plunge the crabs headfirst into the water, and cook for 12 minutes from the time the water returns to the boil.
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3
Remove the crabs with tongs and set aside.
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4
When cool, remove the triangular belly flap on the underside and discard.
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5
Turn crab over and starting from rear of crab, pull firmly to lift off top shell, and discard.
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6
Pull off and discard the spongy fingers from the body and the tiny paddles from the front.
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7
Scoop out the orange crab butter and, if desired, reserve for another use.
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8
Cut the body into quarters and pick the crabmeat from inside, using a small fork or a metal pick, and reserve.
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9
Twist the claws and legs off of the body.
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10
Crack the claws and legs along the edges of the shells, using a heavy nutcracker or a small hammer.
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11
Pick the crabmeat from the claws and legs, and reserve.
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12
Try to keep the crabmeat in fairly large chunks, but make sure you get all of it.
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13
In a large mixing bowl, beat the eggs lightly.
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14
Add the sour cream, diced poblano and yellow peppers, celery, salt, and pepper.
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15
Toss together until well mixed.
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16
Add the crab, shredding it into approximately 3/4 inch chunks, and the bread crumbs.
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17
Mix together gently but thoroughly.
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18
Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch thick and 3 inches in diameter.
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19
Refrigerate them on a large plate, loosely covered, for 1 hour.
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20
Preheat the oven to 300 degrees F. In a large heavy skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium high heat.
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21
Saute 6 crab cakes at a time, for about 3 minutes on each side, being very careful when you turn them so that they do not fall apart.
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22
They should be golden brown on each side.
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23
Place the cooked crab cakes on a baking sheet in the oven to keep warm while you add the remaining butter and oil to the pan and saute the other six crab cakes in the same way.
