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