Crab­cakes

Crab­cakes (inspired by Joel’s Crab­cakes, thank you)
(makes approx­i­mate­ly 8)

1 lb fresh claw crab­meat, cooked and picked over
1/2 cup thin­ly sliced green onions, white and green parts
1 red bell pep­per, minced
1/2 cup mayonnaise
3 egg yolks, light­ly beaten
1 1/2 cups fresh breadcrumbs
1/2 tsp chili powder
salt and pep­per to taste
3 tbsps veg­etable oil

(1 more cup bread­crumbs for rolling)

Mix all ingre­di­ents but oil, thor­ough­ly. Form into 3‑inch diam­e­ter cakes, about 3/4 inch thick. Roll in bread­crumbs and place in a sin­gle lay­er on a plat­ter. Refrig­er­ate as long as pos­si­ble, at least 2 hours (this will keep them from falling apart while cook­ing). Before fry­ing, firm­ly squeeze them into shape once again. Heat oil in a wide, deep skil­let and place crab­cakes in a sin­gle lay­er. Fry on one side 4 min­utes, then turn and fry for anoth­er 4 min­utes. Drain thor­ough­ly on thick paper tow­els and serve with: