In a small, heavy saucepan, place the potatoes, 1/2 teaspoon of the salt and enough water to cover by 1 inch. Bring to a boil. Reduce the heat to medium-low and simmer and until the potatoes are fork tender, about 15 minutes. Remove from the heat and drain in a colander. Return the potatoes to the saucepan. Add the cream, butter and the remaining 1/4 teaspoon salt. With the heat on medium-low, mash until well blended, about 2 minutes. Remove from the heat and let cool.
In a medium sauté pan heat the olive oil over medium-high heat. Add the onions and peppers, and sauté until soft, about 3 minutes. Add the garlic and sauté for 1 minute. Remove the pan from the heat and let cool.
In a bowl, combine the mashed potatoes, cooked vegetables, crab meat, green onions, grated cheese, parsley, Creole mustard, 2 tablespoons lemon juice, 2 teaspoons Essence, and remaining 1/2 teaspoon salt. Mix to incorporate.
In a shallow bowl, season the flour with 1 teaspoon of the Essence.
In another bowl, whisk the remaining egg with the water.
In a third bowl, combine the bread crumbs and 1 teaspoon of the Essence.
Divide the crab-potato mixture into 1/3-cup portions, and form into patties about 1-inch thick.
Dredge both sides of each cake in the seasoned flour, dip in the egg wash, letting the excess drip off, then dredge in the seasoned bread crumbs, covering both sides completely and set aside.
In a large, heavy skillet, heat 2 tablespoons olive oil over high heat. Carefully add the cakes to the pan being careful not to overcrowd, and cook until golden brown, 3 to 4 minutes per side.
Remove the cakes from the pan and drain on a paper-lined plate.
Season the cakes with the remaining teaspoon of Essence and serve immediately with Choron Sauce.
Yield: 10 cakes
In a saucepan, combine the tomatoes, tarragon, shallots, vinegar and wine, and bring to a boil. Reduce the heat to medium-low and simmer until reduced to a thick syrup and dark brown, about 20 minutes.Remove from the heat and add the parsley. Let cool while making the Hollandaise Sauce.
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, salt and cayenne together until pale yellow and slightly thick. (Be careful not to let the bowl touch the water.) Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Add the tomato mixture to the sauce and whisk together until well blended.
Place over a pot of warm water, off the heat, and cover to keep warm, stirring occasionally until needed.
Yield: about 2 cups