Saute the onions, green onions, red and green bell peppers and celery in 2 tablespoons of butter over medium-low heat until soft, 5 to 7 minutes. Remove from the heat and cool. Mix the sauteed vegetables by hand with the crab meat, egg, bread crumbs, whipping cream, parsley, lemon juice, mustard, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. (Note: Over-mixing will cause the crabmeat to break up too much.) If the mixture is too runny to form cakes, add more bread crumbs. If too dry add more cream until the cakes can be formed. Divide the mixture into 12 equal portions (about 1/2 cup each) and pat into cakes about 3/4 inch thick. Place the cakes on a wax paper-lined plate. (Note:Cakes can be prepared up to 6 hours ahead and refrigerated.) Heat the remaining 1/2 cup of butter in a small saucepan over low heat until the butter melts and separates. Spoon off any foam on top of the butter. Spoon off the clear, clarified butter, leaving the milky residue in the pan. In a cast-iron or heavy-bottomed skillet, heat 1/8-inch of clarifies butter over medium heat. Combine the remaining 1/2 teaspoon of salt, the remaining 1/2 teaspoon of pepper and the flour. Mix well. Lightly dust the crab cakes with the seasoned flour. Carefully place one end of each crab cake in the skillet, allowing the cake to fall gently away from you. (Note: Do not over-crowd the pan when frying or the crab cakes will not brown properly.) Cook each cake until browned on both sides, about 4 minutes per side. Transfer the cakes to a baking sheet. Bake at 375 degrees until light and fluffy, 10 to 15 minutes. Serve with lemon wedges and well-seasoned tartar sauce or remoulade, if desired. Makes 6 servings

sodium; 137 mg cholesterol; 25 grams fat; 24 grams carbohydrate; 15 grams protein; 0.29 gram fiber.