Best Crab Cakes

Place crabmeat in a plastic bowl and cover with milk. Refrigerate for at least 20 minutes to remove fishy smell.

Prepare the panko coating:

In a food processor, pulse celery, onion, and garlic until finely chopped, 5 to 8 pulses, scraping bowl as needed. Transfer to a large bowl. Rinse processor and set aside.

Melt butter in the skillet over medium heat. Add chopped vegetables, 1/2 tsp salt, and 1/8 tsp pepper. Cook, stirring frequently, until vegetables are soft and all moisture is gone, 4 to 6 minutes. Return to bowl and cool to room temperature. Rinse out skillet and wipe clean.

Strain the crabmeat in a sieve, pressing firmly but gently to avoid damage.

Process the shrimp in the food processor until finely ground, 12 to 15 pulses, scraping down as needed. Add cream and pulse 2 to 4 times to blend. Transfer puree to the bowl with vegetables.

To the veggie/shrimp bowl, add mustard, hot sauce, lemon juice, and Old Bay seasoning, stirring well. Gently fold in the crabmeat.

Divide mixture into 8 balls and firmly press into 1/2-inch thick patties. Place on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for 30 minutes.

Coat each chilled cake with the toasted panko, firmly pressing to adhere.

Heat 1 Tbsp oil in the skillet over medium heat until shimmering.

Fry 4 cakes without moving them until golden brown, 3 to 4 minutes. Gently flip using 2 spatulas, add 1 Tbsp oil, reduce heat to medium-low, and cook another 4 to 6 minutes.

Transfer fried cakes to a platter. Repeat with remaining 4 cakes.

Serve immediately.