Crab Cakes with Rémoulade Sauce

INGREDIENTS

1 1/2 cups

panko bread crumbs, divided

Salt & pepper

stalks of celery, chopped

1/2 cup

chopped onion

1 clove

garlic, peeled and smashed

1 tbsp

unsalted butter

4 oz

shrimp, peeled, deveined and tails removed

1/4 cup

heavy cream

2 tsp

Dijon mustard

1 tsp

lemon juice

1/2 tsp

hot pepper sauce

1/2 tsp

Old Bay seasoning

1 lb

lump crab meat, picked over for shells

4 tbsp

vegetable oil

1/2 cup

mayonnaise

1 1/2 tsp

sweet pickle relish

1 tsp

hot sauce

1 tsp

fresh lemon juice

1 tsp

minced fresh parsley leaves

1/2 tsp

capers, drained and rinsed

1/2 tsp

Dijon mustard

small clove garlic, coarsely chopped

Salt and pepper