2 Tablespoons Canola Oil, Plus At Least 4 Tablespoons More For Frying
1 whole Onion, finely chopped
1 whole Red Bell Pepper, Finely Chopped
2 whole Stalks Celery, Finely Chopped
2 Tablespoons Minced Garlic
3 pounds Lump Crabmeat, Picked Over For Shell Fragments
2 packages Saltine Crackers (2 Sleeves Or 8 Oz. Total), Crushed
½ cups Mayonnaise
2 whole Large Eggs
¼ cups Heavy Cream
1 Tablespoon Dry Mustard
¼ teaspoons Cayenne Pepper, Or To Taste
2 Tablespoons Worcestershire Sauce
Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, and cook until softened,
about 5 minutes. Transfer to a large mixing bowl and let cool to room temperature.
Heat 3 to 4 tablespoons of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing slightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with rémoulade sauce, or a sauce of your choice.