Gloria: Here's the recipe from Emeril Live TV Program

2 tabsp. unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped red bell peppers
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tabsp. chopped garlic
1 poiund lump crabmeat, picked over for shells
1/4 cup finlely sliced green onions
1/4 cup grated Parmesan cheese
2 tabsp. finely chopped fresh parsley leaves
3 tabsp. creole mustard
juice of 1 fresh lemon (3tablespoons)
1/2 cup mayonnaise
Worcestershire sauce
Hot pepper sauce
1 1/2 cups fine bread crumbs
1/4 cup all-purpose flour
Essence
2 eggs (for egg wash)
1 tabsp. water
1/4 cup vegetable oil
Garnish: Green onions, thinly sliced

Melt butter in a small saute pan over med. heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetacles are soft and slightlygolden, about 5 min. Add the garlic and cook stirring for 2 min. Cool for 5 min. In a large mising bowl, combine the crabmeat, green onions, Parmesan cheese, parsley, mustard, and lemon juice. Mix the mayonnaise, Worcestershire, and hot sauces together. Combine veg. mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cups bread crumbs. Toss gently. Divide into 10 equal portions. Form into 1" thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, shisk the egg with the watere. In a third bowl, combine the remaining 3/4 cups bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in eggwash, letting excess drip off. Lastly, dredge into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Fry the cakes 3-4 at a time in the hot oil until lightly golden on both sides. (about 5 min. on each side) Drain on papertowels. Season with more essence while still hot.

To serve, Place Creole Meuniere sauce in the center of each plate.