Creole Crab Cakes (America's Test Kitchen)

• 2 teaspoons vegetable oil
• 3 tablespoons vegetable oil
• 12 onions, minced or 12 cup minced onion
• 12 green bell pepper, stemmed, seeded, and chopped fine
• 1 celery rib, chopped fine
• 3 garlic cloves, minced
• 1 12 lbs lump crabmeat (picked over for any shells)
• 30 saltine crackers, crushed into fine crumbs or 1 14 cups saltine crumbs
• 14 cup mayonnaise
• 1 large egg
• 2 tablespoons heavy cream
• 1 tablespoon dry mustard
• 14 teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce
• 1 cup mayonnaise
• 1 tablespoon whole grain mustard
• 14 cup chopped dill pickle
• 1 scallion, sliced thin
• 1 tablespoon fresh lemon juice
• 14 teaspoon cayenne pepper
• salt and pepper
• lemon wedge, for serving

1. FOR THE CRAB CAKES:.
2. Heat 2 teaspoons of the oil in a medium skillet over medium heat.
3. Add the onion, bell peppers, celery, and garlic and cook until soft, about 5 minutes.
4. Transfer to a plate and refrigerate for 5 minutes.
5. Transfer the vegetables to a large bowl.
6. Stir in the crab meat and 3/4 cup of the cracker crumbs, being careful not to break up large pieces of crab.
7. Whisk the mayonnaise, egg, heavy cream, mustard, cayenne and Worcestershire together in a small bowl.
8. Using a rubber spatula, fold the mayonnaise mixture into the crab mixture.
9. Divide into 8 portions and shape each into a 1 1/4 inch-thick cake.
10. Transfer to a plate, cover, and refrigerate until well chilled, at least 30 minutes.
11. FOR THE SAUCE:.
12. Meanwhile, mix all the sauce ingredients together in a small bowl and season with salt and pepper to taste.
13. Cover with plastic wrap and chill until the flavors blend, at least 10 minutes.
14. Heat the remaining 3 tablespoons oil in a 12-inch non-stick skillet over medium-high heat until shimmering.
15. Meanwhile, dredge the crab cakes in the remaining 1/2 cup cracker crumbs and press to adhere the crumbs to the cakes.
16. Cook 4 of the crab cakes until well browned on both sides, about 5 minutes per side.
17. Transfer to a paper towel-lined plate and repeat with the remaining crab cakes.
18. Serve immediately with the lemon wedges and remoulade sauce.
19. Note: To prepare ahead of time- the remoulade sauce can be refrigerated in an airtight container for up to 3 days.
20. The crab cakes can be shaped, wrapped tightly in plastic wrap, and refrigerated for up to 1 day before cooking.

vegetable oil, vegetable oil, onions, green bell pepper, celery, garlic, lump crabmeat, crackers, mayonnaise, egg, heavy cream, mustard, cayenne pepper, worcestershire sauce, mayonnaise, whole grain mustard, dill pickle, scallion, lemon juice, cayenne pepper, salt, lemon

Taken from www.food.com/recipe/creole-crab-cakes-americas-test-kitchen-512554 (may not work)