1. Heat a soup pot on medium high heat. Add a tablespoon of oil and the sliced onions. Sweat the onions. Add sugar
   and cook on low heat until almost dry. Add stock and potatoes. Bring to a boil and then reduce to a simmer and
   let cook for 15 to 20 minutes. Add the cream and cook for 5 more minutes. Transfer to a blender, add cheese and puree until fine. Season the soup to taste with salt and white pepper. Strain through a fine mesh strainer. Set aside if serving hot or chill if serving cold.

1. Mix all the ingredients in a bowl. Season to taste. Form into two- inch circles about one inch high. Place
   the flour, egg and cream mixture, and panko into three separate dishes. Dip each cake into the flour,
   patting off any excess, then coat with the egg and dredge in the panko. Re-dip a second time into the egg and panko. Keep cold in the refrigerator.

1. Mix all ingredients together and season to taste. Add a few drops fresh lemon juice.

1. Reheat the soup in a large saucepot and finish with 2 tbs. butter. While the soup is heating, heat a large skillet
   over high heat. Add oil about 1/8 inch deep. Add the crab cakes and cook for 2 to 3 minutes on each side or until
   evenly browned and hot. Set aside and keep hot.

1. Pre-heat the soup bowls. Place a 1⁄4 tsp. crab salad in the middle of the soup bowls (to prevent crab cake from
   sliding). Place the crab cake in bowl and cover with a mound of crab salad. Froth soup with a hand blender so it is
   light and airy. Serve to your guests. Ladle soup around the crab cakes at the table.

TO SERVE COLD:

1. Whip the soup before serving. Present the same way.