In a skillet on low to medium heat with 1 tablespoon of butter add in the chopped peppers, onions, and garlic and cook for 4-6 minutes. They should just be tender and not browned.
After they are cooked, let them cool in the refrigerator on a plate. This will take about 15 to 20 minutes.
Next add the crab, lemon juice, mayonnaise, mustard, eggs, panko, Worcestershire, Tabasco, and old bay to a bowl with the chilled pepper mixture and mix thoroughly. Be gentle when mixing, so you don’t break up too much of the crab meat.
Form the crab cake mixture into six 4-inch patties and set aside.
Add 4 tablespoons of olive oil to a large non-stick frying pan over medium-high heat and add the crab cakes and cook them for 2 to 3 minutes per side or until browned. You may need to cook these in batches if you’re pan is not large enough. Place them on a sheet tray lined with parchment paper and bake them in the oven at 350° for 8 - 10 minutes.
In the meantime, whisk together the paprika with the aioli in a small bowl until combined. Set aside.
Add the crab cake patties to a brioche roll with lettuce, tomato, onion, and aioli.
Notes
Make-Ahead: This crab cake sandwich is meant to be eaten as soon as it is finished cooking.How to Store: Keep the crab cakes and toppings separate and covered in the refrigerator for up to 4 days. The crab cakes by themselves will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.How to Reheat: Add the desired number of crab cakes to a 13×9 casserole dish and cover it with foil or a lid. Bake in the oven at 350° for 8-12 minutes or until warm.I prefer olive oil or healthier high-smoke point oil when frying these crab cakes for the sandwich.You can use whatever bun you’d like in this dish.If you like spicy, swap out the poblano pepper for a jalapeño.You can finish cooking the crab cakes on the cooktop for 4 to 5 minutes per side on medium heat.