Gently combine the crab meat, celery and remaining 11 ingredients in a large bowl. Gently stir in the eggs until thoroughly combined and then add in the bread crumbs. Shape into 6-8 crab cakes and place on a baking sheet. Cover and refrigerate the cakes for at least 1 hour up to 4 hours.
Heat a large cast iron skillet to medium heat with 2-3 TBSP of canola oil. Once the oil is hot, place the cakes in the pan and cook 3-3 minutes per side until slightly crispy and golden brown.
Stir together ingredients for remoulade and serve alongside the crab cakes.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2018/05/02/classic-crab-cakes/