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1
Melt butter in a small skillet over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring until the vebetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Remove from the heat and cool for 5 minutes.
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2
In a large mixing bowl, combine the crabmenat, green onions, Parmesan, parsley, mustard and lemon juice.
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3
Mix the mayonnaise , Worcestershire Sauce and hot pepper sauce together in a separate bowl.
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4
Combine the vegetable mixture with the crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs.
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5
Divide the mixture into 10 equal portions and form into 1 inch thick round patties.
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6
In a shallow bowl, combine the flour and season with Essence.
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7
In another bowl, whisk the egg with the water.
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8
In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence.
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9
Dredge the crab cakes first in the seasoned flour, tapping off excess. THEN dip them in the egg wash, letting excess drip off. Lastly, dredge cakes into seasoned breadcrumbs, coating the cakes evenly. In a large skillet, heat the oil.
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10
Gently lay the cakes 3 to 4 at a time and pan-fry until lightly golden. about 4 minutes on each side.
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11
Drain cakes on paper towels and season with Essence while still hot.
