Louisiana Lump Crab Cakes

Ingredients

• 2 tablespoons unsalted butter
• 2 pounds yellow onions, finely diced
• 1/4 cup finely diced celery
• 1/4 cup finely diced green bell pepper
• 1 bay leaf
• 1 cup heavy cream
• 1 pound boiled or steamed crabmeat
• 1/2 cup peeled boiled shrimp
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon kosher salt, plus more as needed
• 3/4 teaspoon cracked black pepper, plus more as needed
• 1/4 teaspoon cayenne pepper, plus more as needed
• 2 tablespoons hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
• 1/2 lemon, plus lemon wedges for serving
• 2 cups fine cornmeal, preferably freshly milled
• 1 tablespoon kosher salt
• 1/2 teaspoon cayenne pepper
• Clarified butter (see Note) or canola oil

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