2) Add the onion, spring onion, celery and peppers and cook for about 5 minutes more, until soft.
3) Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large mixing bowl.
4) Add the crabmeat and mix well. Add the breadcrumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt and pepper, and mix again until everything is evenly combined. Then, divide the mixture into six patties.
5) Line a baking sheet with greaseproof paper. Pour the remaining olive oil into the frying pan and heat, then fry the crab cakes for about 3-4 minutes on each side, until fully cooked and lightly browned.
6) Serve two crab cakes per bap, with tomato slices, lettuce, lemon wedges and remoulade sauce on the side.
1) Combine all the ingredients in a medium mixing bowl and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavours to marry.
Cook's Note: If you can't buy seafood seasoning, you can easily make your own by combining 1 tablespoon celery seeds, 3 whole bay leaves, 3/4 teaspoon brown mustard seeds, 1/2 teaspoon black pepper corns, 10 allspice berries, 10 whole cloves, 1/2 teaspoon paprika. Grind in a mortar or coffee grinder.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.