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1
Preheat a small saute pan over med-high heat with 1 tablespoon olive oil; add in onions and garlic; season with salt and pepper.
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2
Cook, stirring frequently, for 3-4 minutes.
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3
Add in the grainy mustard, chicken stock, and cream; bring to a simmer; cook until thick, 2-3 minutes.
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4
Turn the sauce off and reheat it when youre ready to serve (if it thickens up too much, add a splash more of chicken stock to loosen it up).
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5
Place the bread in a food processor; use the pulse button to break it up, then process and make fine bread crumbs.
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6
In a bowl, combine the mayo, scallions, parsley, hot sauce, red bell peppers, salt, and pepper; gently run you fingers through the crab meat, feeling for any shells or cartilage while trying not to break up the meat too much.
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7
Add the crab meat to the mayonnaise mixture with 1/4 of the bread crumbs and gently fold the mixture to combine.
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8
Place the remaining bread crumbs on a plate; divide the crab mixture into 4 equal portions.
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9
Transfer the 4 crab portions to the plate with the bread crumbs and coat each one, gently pressing to adhere the bread crumbs and forming 1- to 1 1/2-inch thick cakes.
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10
Preheat a nonstick skillet over medium heat with the remaining olive oil and the butter.
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11
Once the butter melts, add the crab cakes and cook for about 4 minutes on each side or until they are golden brown and heated through.
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12
Divide the sauce between 2 plates, top with the crab cakes, and serve.
