INGREDIENTS
1 lb
Lump crabmeat
2
Celery stalks
1/2
Lemon
1 1/2 tbsp
Pimiento, jarred
2 tbsp
Yellow onion
1
Egg
1 1/2 tbsp
Dijon mustard
1
Salt and freshly ground white pepper
2 tbsp
Vegetable oil
1 1/4 cups
Bread crumbs, fine dried
1 cup
(double) cream, heavy
3 tbsp
Butter, unsalted
1 tbsp
Water