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1. Soak white bread and cream together.
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2. Place a saute pan on the stovetop on medium heat and add butter to the pan.
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3. Add the onion and celery and sweat them till they are soft. Then transfer the softened
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vegetables to a half size sheet pan and cool under refrigeration.
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4. Pour crabmeat onto half size sheet pan and pick out shells.
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5. Transfer the cooled vegetables to a chilled stainless steel mixing bowl and add the
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heavy cream and the soaked bread.
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6. Fold in all of the ingredients except the crabmeat to combine forming the base.
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7. Fold the crabmeat into the base without breaking up the lumps.
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8. Let crab cake mixture rest under refrigeration for 2 hours.
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9. Once mixture is ready scale out 4 ounces for mixture at a time and form into crab cake
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shape.
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10. Place the crab cakes on a half sheet pan and bake at 350 degrees F for 15 minutes.
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11. Once crab cakes are done transfer one crabcake to a plate of choice and serve with the
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remoulade and lemon.
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12. Garnish with chive sticks and serve.
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FOR THE REMOULADE
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1. Place all ingredients into a stainless steel bowl and whisk with a wire whip to combine.
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2. Once sauce comes together taste to check seasoning then transfer to a small plastic
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container and let sit for 4 to 6 hours before using.
