Crab Cakes with Remoulade Sauce and Low Country Wafers

Ingredients

• 1 tbsp. unsalted butter
• 1/2 c diced celery
• 1/2 c diced Vidalia onion
• 1 lb lump crab meat
• 1/2 c dry plain bread crumbs, divided
• 1 large egg, beaten
• 3 tbsp. Hellmann’s® mayonnaise
• 1 tsp. minced fresh parsley
• 1 tsp. minced fresh dill
• 1 tsp. Tony Chachere’s® Creole Seasoning
• Extra-virgin olive oil, as needed for cooking
• 1/2 c (1 stick) salted butter
• 1 sleeve saltine crackers
• 1 c mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. dill pickle relish
• 1 tbsp. capers, chopped
• 1 garlic clove, minced
• 2 tsp. Dijon-style mustard
• 1 tsp. finely chopped flat-leaf parsley
• 1/2 tsp. Tabasco® hot sauce, or more if preferred
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. dried tarragon
• 1 tsp. Tony Chachere’s® Creole seasoning, or more if preferred