Sauté the first five ingredients in a skillet on medium heat until vegetables become translucent and soft, 8-10 minutes. Add Crab Base and White Wine. Cook over Medium-High Heat until White Wine has reduced by half, 6-10 minutes. Add Cream and bring to a boil. Add Blonde roux to thicken. Mixture works best when it is a heavy dip consistency.
Add seasonings to taste. Add parsley and green onions. Pour mixture onto a sheet pan and allow to cool in refrigerator for 1 hour.

Once cool, fold in crabmeat and parmesan cheese. Portion to desired size. Dredge each Crabcake into flour, eggwash, then Panko breadcrumbs. Deep fry or fry in a skillet for 3 minutes on each side at 300˚F, until golden. 

Garnish with a lemon twist & Chive, serve hot.