Crab Cakes with Creole Honey Mustard Sauce

6 slices white bread, crusts removed 2 eggs 1/4 cup heavy cream 1 tablespoon fresh lemon juice 1/2 teaspoon dry mustardjavascript:void(0); 1 teaspoon Cajun spice mix, or see directions salt, to taste 1 teaspoon garlic, minced 1 pound crab meat, picked clean 4 green onions, minced 4 slices smoked bacon, cooked, crumbled 2 cups dried bread crumbs, for coating bowl vegetable oil, for frying Creole Honey Mustard Sauce: 1 tablespoon vegetable oil 1 tablespoon green peppercorns, crushed 1 tablespoon freshly ground black pepper 1 shallot, minced 1/2 cup dry white wine 2 tablespoons Dijon mustard 2 tablespoons whole grain mustard 6 tablespoons mayonnaise 6 tablespoons sour cream 1 tablespoons honey Crabcakes: Tear up the bread slices and grind in a blender or food processor. Add eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl and add all the remaining ingredients except the dried Crab cakes, oil and sauce. Form into small cakes about 1 to 2 inches in diameter. Carefully coat them with the dried bCrab cakes Heat a large skillet or saute pan with 1/2 inch of vegetable oil over medium heat and fry some of the cakes until golden brown on both sides. Place in a 200F oven to keep warm. Repeat until all cakes are fried. Makes 24 cakes, serves 12 as an appetizer. Creole Honey Mustard Sauce: In a small non reactive saucepan over medium heat, heat the oil and saute the peppercorns, pepper, and shallots for about 3 minutes or until the shallots are translucent. Add the white wine and simmer until the wine has almost completely evaporated. Let cool. Add the remaining ingredients and check the seasoning. Makes about 1 1/2 cups.