Brigit Binns' Crab Cakes

By Food52
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3 tablespoons unsalted butter

2 celery stalks, finely chopped

2 tablespoons finely chopped yellow onion

1 tablespoon water, if needed

1 cup (8 fl oz/250 ml) heavy (double) cream

1 1/2 tablespoon Dijon mustard

1 1/2 tablespoon finely chopped jarred pimiento (sweet pepper)

Salt and freshly ground white pepper

1 egg, lightly beaten

1 pound (500 g) lump crabmeat

1 1/4 cup (5 oz/155 g) fine dried bread crumbs

2 tablespoons vegetable oil

1/2 lemon, cut in wedges, for serving

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