Lump Crab Cakes with Cocktail Remoulade Sauce

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4 slices white sandwich bread, crusts removed

1 pound jumbo lump crabmeat, picked through for bits of shell 

1/4 cup mayonnaise 

2 green onions, finely chopped 

2 teaspoons finely grated lemon zest 

1 teaspoon Worcestershire sauce 

1 teaspoon seafood seasoning, such as Old Bay

1/4 teaspoon hot sauce, such as Tabasco 

Kosher salt and freshly ground black pepper 

1 large egg, lightly beaten 

5 tablespoons unsalted butter 

1 small clove garlic, thinly sliced 

1 pound baby spinach 

Cocktail Remoulade, for serving, recipe follows

Lemon wedges, for serving 

Cocktail Remoulade:

1/3 cup mayonnaise

1/3 cup ketchup 

2 tablespoons prepared horseradish 

1 tablespoon finely chopped flat-leaf parsley 

1 tablespoon whole grain mustard 

1 tablespoon white wine vinegar 

2 teaspoons finely chopped capers 

1 green onion, finely chopped 

Kosher salt and freshly ground black pepper