Best Crab Cakes

subheading: For the Crab Cakes:

1½ cups ( 90 g) panko bread crumbs, divided

Salt & pepper

2 stalks of celery, chopped

½ cup ( 80 g) chopped onion

1 clove garlic, peeled and smashed

1 tablespoon unsalted butter

4 ounces ( 113.4 g) shrimp, peeled, deveined and tails removed

¼ cup ( 59.5 ml) heavy cream

2 teaspoon Dijon mustard

1 teaspoon lemon juice

½ teaspoon ( 0.5 teaspoon) hot pepper sauce

½ teaspoon ( 0.5 teaspoon) Old Bay seasoning

1 pound ( 453.59 g) lump crab meat, picked over for shells

4 tablespoons vegetable oil

subheading: For the Rémoulade Sauce:

½ cup ( 112 g) mayonnaise

1½ teaspoons ( 1.5 teaspoons) sweet pickle relish

1 teaspoon hot sauce

1 teaspoon fresh lemon juice

1 teaspoon minced fresh parsley leaves

½ teaspoon ( 0.5 teaspoon) capers, drained and rinsed

½ teaspoon ( 0.5 teaspoon) Dijon mustard

1 small clove garlic, coarsely chopped

Salt and pepper

Note: Ingredients may have been altered from the original.

Directions at browneyedbaker.com

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