1/3 cup onion — chopped fine
1/2 cup green bell pepper — chopped fine
1 celery rib — chopped fine
3 garlic cloves — about 1 tablespoon, chopped fine
or
pressed
1 1/2 pounds lump crabmeat — picked over for shells
1 1/4 cups saltine cracker crumbs — crushed
1 large egg
1/4 cup mayonnaise
2 tablespoons heavy cream
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon Old Bay Seafood seasoning — can be omitted if you
like
1 tablespoon worcestershire sauce

You will need about 30 saltines, crush them until most have turned to
dust, with a few larger pieces no bigger than a small pebble.

Heat 2 teaspoons oil in a medium skillet over medium heat. Add onion,
bell pepper, celery and garlic. Saute until soft about 5 minutes.
Transfer to a plate and refrigerate 5 minutes

Transfer vegetables to a large bowl. Gently stir in crabmeat and 3/4 cup
cracker crumbs, being careful not to break up large pieces of crab.
Whisk mayo, egg, heavy cream, mustard, cayenne, and worcestershire in
small bowl. Using spatula fold into crab meat mixture. Divide into 8
portions and shape into a 1inch cake. TRansfer to a plate and chill at
least 30 minutes, up to one day.

Heat 2 tablespoons of oil in a large non stick skillet over medium heat
until shimmering. While oil is heating, dredge crab cakes in remaining
1/2 cup cracker crumbs and press to adhere crumbs to cakes. When cakes
are ready add 1 tabelspoon butter to pan, melt. Add 4 crab cakes, and
cook about 5 minutes per side. TRansfer to plate, and repeat with
remaining crab cakes. Serve with lemon wedges and remoulade or cocktail
sauce