Heat cream, white pepper, granulated garlic, granulated onion, chicken base and Tiger Sauce to a scald. Whisk in blonde roux and cook until thick (when mixture starts to pull away from the sides of the pan). Set aside. Sauté the red peppers, onion, celery and bell pepper in clarified margarine.
Mix the crabmeat, seasoning, parsley and green onions on a small sheet pan. Add sautéed vegetable mixture and thickened cream sauce. Mix thoroughly. Cool.
Portion the crab cakes into 2 ounce balls. Roll in seasoned flour, dredge in egg wash and then back to seasoned flour. Heat oil to 350 ̊F, and deep fry for 3 to 5 minutes. Place on paper towels to drain.
1 quart heavy cream
1 tablespoon white pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1/2 cup chicken base
2 tablespoons Louisiana Hot Sauce
1 to 1 1/2 cups blonde roux
2 ounces clarified margarine
1/4 cup diced red peppers
1 cup trinity (onion, celery, bell pepper) 1 pound jumbo lump crabmeat (fresh) 1 1/2 tablespoons Creole seasoning 1/4 cup parsley, chopped
1/4 cup green onions, chopped Seasoned flour