Red Bar Crab Cakes - cooking recipe

Ingredients

3 lbs blue jumbo lump crab meat
1 whole onion (diced)
1 bunch green onion (diced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 whole garlic clove (minced)
1 cup parsley (chopped)
1/2 cup fresh basil (chopped)
2 tablespoons garlic powder
1 tablespoon dried thyme
salt
black pepper
1/4 lb butter
1 quart heavy cream
6 tablespoons flour
2 cups breadcrumbs
1 cup Dijon mustard
3 tablespoons olive oil

Preparation

To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
Add remaining butter till melted on low heat.
Add flour. Mix well with butter and vegetables until it becomes a light roux.
Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry). Refrigerate at least 3 hours.
To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.