- 1/4 cup olive oil, or as needed
- 1/2 cup finely chopped yellow onions
- 1/4 cup finely chopped green bell peppers
- 1/4 cup finely chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 2 tablespoons finely chopped green onions (green and white parts)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/4 cup Mayonnaise or 
- store-bought mayonnaise
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1 large egg, lightly beaten
- 1/2 cup Italian-style bread crumbs
- 1/2 cup bleached all-purpose flour
- 1 1/2 teaspoons Creole Seasoning
- Poached Eggs 
- Wild Mushroom Sauce 
- Heat 2 tablespoons of the olive oil in a large heavy skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the green onions and parsley and cook just until wilted, about 1 minute. Remove from the heat.
- Place the crabmeat in a large bowl and add the cooked vegetables. Add the mayonnaise, cheese, and egg and stir gently with a large wooden spoon. Add the bread crumbs and stir gently, being careful not to break up the crabmeat too much. Form the mixture into twelve 2-inch-diameter cakes.
- Combine the flour and Essence in a medium bowl. Lightly coat both sides of each cake with the flour mixture. Heat the remaining 2 tablespoons olive oil in a large heavy skillet over medium-high heat. In batches, without crowding, cook the cakes until golden brown, about 3 minutes per side, adding more oil as needed. Transfer to paper towels to drain.
- To serve, place two crab cakes on each plate, top each cake with 1 poached egg, and spoon about 1/3 cup of the sauce over each serving.