Best Crab Cakes | America's Test Kitchen

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1 cup milk
• 1 1/2 cups panko bread crumbs
• Salt and pepper
• 2 celery ribs, chopped
• 1/2 cup chopped onion
• 1 garlic clove, peeled and smashed
• 1 tablespoon unsalted butter
• 4 ounces shrimp, peeled, deveined, and tails removed
• 1/4 cup heavy cream
• 2 teaspoons Dijon mustard
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon Old Bay seasoning
• 4 tablespoons vegetable oil