Crab Cakes with Lime Remoulade

1 1/2 pounds lump crabmeat picked over to remove shells

1/4 cup finely chopped celery

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped green onion

1/2 tsp. thyme leaves

1/2 tsp. Sonoran Seasons™ 

2 large eggs slightly beaten

1/4 cup heavy cream

3/4 cup seasoned bread crumbs

In a large bowl, add all of the ingredients.  Fold in the breadcrumbs and season with salt and pepper to taste.  Form 12 balls of the crab mixture by hand.  Place on a parchment lined tray and flatten to 1/2 ".  Add a little oil to a pan and sautee cakes until slightly browned on each side, turning only once.  About 6 minutes per side.  

Lime Remoulade Sauce

1 Tsp. Gecko Gary's Roasted Red Pepper Hot Sauce™, 2 Tbsp. Scallions finely chopped, 2 Tbsp. Parsley finely chopped, 1 Medium clove garlic finely chopped, 2 Tbsp. Fresh lime juice, 1/4 cup Creole mustard, 3/4 cup Mayonnaise.