Hatch Crab Cakes

Michael and I collaborated on this Monday night meal because you just NEVER NEVER waste left over lump crab, especially at what  it costs.  I decided to try a hatch crab cake. I spun off a recipe that I got from Food Network Magazine that Elle Krueger made......

Ingredients:

3/4 lb Lump crab meat
3/4 cup panko bread crumbs (plain)
1 egg
1 txp Dijon mustard
Worshtershire sauce
Chipolte Tabasco
2 scallions chopped
4 Tbsp hatch chili peppers (Hot)

Directions:

1. Saute scallions and hatch peppers with a little bit of garlic powered and salt, set aside to cool.  In a small bowl scramble egg and add Dijon mustard, Worcestershire sauce and Tabasco (I used a few genrerous shakes of each bottle) and a sprinkle of  panko bread crumbs. Add crab meat and peppers/scallion mixture and combine.  shape a and full of mixture in a ball and flatted slightly.. In a seperate bowl pour the rest of panko bread crumbs and coat you cake on both sides, then reshape and set aside. Once all the cakes are formed place on a plate and put in refrigerator for 15-20 minutes.
2. Spray pan with olive oil spray or add a small amount of olive oil to the pan. and cook about 2-3  minutes on each side.  
3. To serve.squeeze a lemon wedge over top and a splash of Tabasco sauce (if so desired) Enjoy!