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Heat 1/2 of oil over high heat.
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Saute onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute.
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Add green onions, garlic, Cajun choice seasoning and cook for another minute.
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Remove and put in bowl.
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Cool mixture for a few minutes.
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Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese.
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Then add crab meat depending on size of crabcake.
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Gently mix the mixture and form into crab cakes.
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First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together).
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Cover in bread crumbs and fry about 2 minutes on each side over medium heat.
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For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes.
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Remove from the heat and let cool for 15 minutes.
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Put in blender and add egg.
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While blending add oil and black pepper about 10 turns.
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Serve immediately.
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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.
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Network's kitchens.
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Therefore, Food Network cannot attest to the accuracy of any of the recipes.
