Crispy Crab Cakes with Tomato Butter

Name: Crispy Crab Cakes with Tomato Butter
Ingredients: 4 ounces skinless whitefish fillet; 3 jalapeños, seeded, divided; 1/2 cup mayonnaise; 1/3 cup thinly sliced scallions; 1 tablespoon chopped fresh flat-leaf parsley; 2 teaspoons kosher salt, divided; 1 teaspoon black pepper, divided; 1/2 teaspoon cayenne pepper; 1 pound fresh jumbo lump crabmeat, drained and picked over; 1 1/2 cups panko; 6 small plum tomatoes (about 1 pound), cored and halved; 3 medium shallots, chopped; 3 medium garlic cloves, chopped; 6 tablespoons olive oil, divided; 2 cups chicken stock; 1/4 cup unsalted butter, cut into pieces; 2 cups mixed fresh summer herbs (such as basil, mint, and flat-leaf parsley); 1 lemon, cut into 4 wedges