Melt the butter in a small skillet over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Remove from the heat and cool for 5 minutes.
In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine the vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the breadcrumbs.
Divide the mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence.
Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned breadcrumbs, coating the cakes evenly. In a large skillet, heat the oil. Gently lay the cakes, 3 to 4 at a time, and pan-fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
Yield: 10 cakes