PREPARATION:

Crabcakes:

1. Heat 2 tablespoons of the olive oil in a large heavy skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, celery seed and Tabasco and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the green onions and parsley and cook just until wilted, about 1 minute. Remove from the heat.
2. Place the crabmeat in a large bowl and add the cooked vegetables. Add the Creole mustard, egg, lemon juice, and Worcestershire sauce and stir gently witha large wooden spoon. Add the bread crumbs and stir gently, being careful not to break up the crabmeat too much. Form the mixture into twelve 2-inch diameter cakes.
3. Combine the rice flour and Creole seasoning in a medium bowl. Lightly coat both sides of each cake with the flour mixture. Heat the remaining 2 tablespoons olive oil in a large heavy skillet over medium-high heat. In batches, without overcrowding, cook the cakes until golden brown, about 3 minutes per side, adding more oil as needed. Transfer to paper towels to drain.
4. To serve, place two crab cakes on each plate, top each cake with 1 poached egg and spoon some of the sauce over each serving.

Poached Eggs:

1. Pour cold water into a 10-inch saute pan to a depth of about 2 inches. Bring to a simmer, then reduce the heat so that the surface of the water barely simmers. Add the vinegar.
2. Break four of the eggs into individual saucers, then gently slide them out one at a time into the water, and with a large spoon, lift the white over the yolk. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes. Remove the eggs with a slotted spoon and either serve immediately, or place in a shallow pan or large bowl of cold water.
3. Reheat the eggs if necessary by slipping them into simmering water for 30 seconds to 1 minute. Serve hot with the crab cakes.

Roasted Red Pepper Sauce:

1. In a saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 1 minute. Add the peppers and garlic. Season lightly with salt and pepper. Saute for 1 minute. Add 1 1/2 cups of the stock and bring to a boil. Reduce the heat to a simmer and cook for 6 minutes. Remove from the heat. Using a hand-held blender or food processor, puree until smooth. Add a bit more stock as necessary to correct sauce thickness. Season with salt and pepper. Set aside and keep warm.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured on the Stovetop Supper Episode Emeril Green.