Heat a small amount of olive oil in a pan on low heat. Cook green capsicum and green spring onions in the oil until tender (around 5 minutes). Remove from heat lay onto absorbent paper to drain and cool.
Using your food processor add bread and 1/2 fresh herbs (keeping some extra parsley aside for garnish if you wish). Process bread and herbs into coarse breadcrumbs.
In a stainless steel bowl, mix eggs, crab meat, cooked cooled capsicum and spring onion, and 1/2 cup of the breadcrumb mix, paprika and cayenne pepper (add salt and pepper to taste).
Prepare a tray with baking paper spray with oil, spray your hands with oil to prevent sticking. Shape crab mixture into 8 equal size cakes and cover thoroughly in remaining breadcrumb mixture. Place on baking tray and chill for 4-6 hours.
Heat oven to 190 degrees C. Heat remaining oil in a roasting pan over medium heat. Cook the cakes until golden brown on bottom (2 minutes). Turn cakes over and place in oven. Bake for 15 minutes or until golden all over.
While cakes are cooking, in a medium saucepan reduce wine by 1/2 add garlic, stir in cream and boil until reduced by 1/2. Reduce heat to low, whisk in butter a bit at a time. Continue whisking until sauce is light & thick. Don't allow sauce to boil. Roughly chop remaining herbs and add to sauce. Season to taste.
To serve, pour some of the sauce onto a plate and top with a crab cake.
I haven't included the time it took to cook and shell crabs. You could buy fresh crab meat or have some fun and go net some yourself.
I must confess that I was really busy with several things and truly forgot to make the sauce. It didn't matter, these were really good crab cakes. Not too much added to mask the taste of the crab. I used red capsicum instead of green because that is what I had on hand. Will definitely make these again. Thank you for posting the recipe. - 01 May 2013