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Heat the olive oil in a medium saute pan over medium heat.
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Add the onions, celery, and peppers.
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Season with salt and pepper.
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Saute for 5 minutes.
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Add the garlic and continue to saute for 2 minutes.
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Remove the pan from the heat and cool for 5 minutes.
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In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon.
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Mix to incorporate.
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Set the mixture aside.
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In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute.
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With the machine running, slowly add 1 cupvegetable oil.
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The mixture will be thick after all the oil is incorporated.
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Add the Worcestershire and hot sauce, process the mixture to incorporate.
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Season the mayonnaise with salt and pepper.
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Fold the cooled sauteed vegetables into the crab mixture.
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Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture.
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Mix gently but thoroughly.
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In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper.
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In another bowl, whisk the remaining egg with the water.
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Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together.
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Portion the filling into 1/3 cup balls.
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Form the balls into patties, about 1-inch thick.
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Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes.
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Dredge the cakes in the seasoned flour.
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Dip the cakes in the egg wash, letting the excess drip off.
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Dredge the cakes in the seasoned bread crumbs, covering the cakes completely.
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Gently lay the cakes in the oil and fry for 4 minutes on each side.
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Remove the cakes from the oil and drain on a paper-lined plate.
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Season the cakes with the remaining Creole seasoning.
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Serve with Maw-Maw's Slaw and Creole Tartar Sauce.
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Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl.
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In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar.
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Mix well.
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Add the mixture to the greens and toss to mix thoroughly.
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Cover and refrigerate for at least 1 hour.
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Serve chilled.
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The slaw can be made (or chilled) 3 hours ahead.
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Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds.
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With the processor running, pour the oil through the feed tube in a steady stream.
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Add the cayenne, mustard, and salt and pulse once or twice to blend.
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Cover and let sit for 1 hour in the refrigerator before using.
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Best if used within 24 hours.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
