Lump Crab Cakes with Cocktail Remoulade Sauce Recipe | Valerie Bertinelli

Ingredients

• 4 slices white sandwich bread, crusts removed
• 1 pound jumbo lump crabmeat, picked through for bits of shell
• 1/4 cup mayonnaise
• 2 green onions, finely chopped
• 2 teaspoons finely grated lemon zest
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seafood seasoning, such as Old Bay
• 1/4 teaspoon hot sauce, such as Tabasco
• Kosher salt
• freshly ground black pepper
• 1 large egg, lightly beaten
• 5 tablespoons unsalted butter
• 1 small clove garlic, thinly sliced
• 1 pound baby spinach
• Cocktail Remoulade, for serving, recipe follows
• Lemon wedges, for serving
• 1/3 cup mayonnaise
• 1/3 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon whole grain mustard
• 1 tablespoon white wine vinegar
• 2 teaspoons finely chopped capers
• 1 green onion, finely chopped