Crab Cakes

In a food processor with metal blade, pulse the egg, mustard, garlic
and lemon juice for 1 minute. In a steady stream, add 1 cup of oil.
Blend until the emulsion is thick. Season with salt and pepper. In a
sauté pan, heat 1 tablespoon olive oil. When the oil is hot,
sauté the vegetables until wilted, about 2 minutes. Remove
from the heat and cool. In a mixing bowl, combine the crab meat,
vegetables, Creole mustard and parsley together. Season with salt and
pepper. Fold in the emulsion. Stir in enough bread crumbs to bind the
cakes. Portion the mixture into 4-ounce cakes. Season the flour and
remaining bread crumbs with Essence. In a small bowl, whisk the egg
and milk together. Season the egg wash with Essence. Dredge the cakes
in the seasoned flour. Dip the cakes in the egg wash, letting the
excess drip off. Dredge the cakes in the bread crumbs. Fill a
sauté pan with enough vegetable oil so that is comes up 1/2 of
the pan. Heat the oil. When the oil is hot, pan-fry the cakes for 2
to 3 minutes on each side, or until golden. Remove from the oil and
drain on a paper-lined plate. Season the cakes with Essence.

Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.