Crab Cakes with Cream Sauce

1: Mix lump crab meat, Panko bread crumbs, minced garlic, egg yolk, mayo, mustard, Louisiana hot sauce, Worcestershire sauce, old bay seasoning, garlic powder, and onion powder together in a bowl.

2: Form the mixture into mini crab cakes.

3: Heat oil in a pan over medium heat and fry the crab cakes until golden brown on both sides.

4: For the cream sauce, combine heavy cream, Parmesan cheese, minced garlic, onion powder, creole seasoning, garlic powder, old bay seasoning, Sazon seasoning, salt, and pepper in a saucepan.

5: Bring the mixture to a simmer and let it cook until thickened, then squeeze in half a lemon.

6: Serve the crab cakes topped with the cream sauce.