Creole Crab and Crawfish Cakes

1 pound crawfish

1 pound crabmeat

3 large eggs

1 teaspoon dry mustard

1/2 teaspoon granulated garlic

1/2 teaspoon celery salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon Creole mustard

1/4 cup bell pepper, chopped

1/4 cup celery, chopped

1/2 cup chopped onion

1 cup rice, cooked

1 cup saltines, broken

1/2 cup bread crumbs

Zesty Remoulade Sauce:

1 cup mayonnaise

3 green onions, finely chopped

1 celery stalk, finely chopped

2 tablespoons horseradish, prepared and drained

1 tablespoon chives, finely chopped

1 tablespoon Dijon mustard

1tablespoon fresh lemon juice

1 clove garlic

1/2 teaspoon hot pepper sauce