Louisiana Lump Crab Cakes

foodandwine.com

Wayne

subheading: FOR THE CRAB MIX:

2 tablespoons unsalted butter

2 pounds yellow onions, finely diced

¼ cup finely diced celery

¼ cup finely diced green bell pepper

1 bay leaf

1 cup heavy cream

1 pound boiled or steamed crabmeat

½ cup peeled boiled shrimp

2 tablespoons finely chopped green onion

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon kosher salt, plus more as needed

¾ teaspoon cracked black pepper, plus more as needed

¼ teaspoon cayenne pepper, plus more as needed

2 tablespoons hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed

½ lemon, plus lemon wedges for serving

subheading: FOR DREDGING AND PANFRYING:

2 cups fine cornmeal, preferably freshly milled

1 tablespoon kosher salt

½ teaspoon cayenne pepper

Clarified butter (see Note) or canola oil

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