Ingredients

• 2 cups heavy cream
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 tablespoon sweet paprika
• 2 tablespoons peanut oil
• 3/4 cup brunoised red onion
• 1/2 cup brunoised red bell pepper
• 1/2 cup brunoised yellow bell pepper
• 2 eggs, lightly beaten
• 1 pound lump crab meat
• 2 fresh jalapeno chiles, brunoised
• 2 tablespoons minced fresh basil leaves
• 2 tablespoons minced fresh parsley leaves
• 1 tablespoon minced fresh tarragon leaves
• 2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided
• 2 teaspoons salt
• 1/2 teaspoon fresh ground white pepper
• 1/2 cup flour
• 1/2 cup clarified butter
• Remoulade sauce, recipe follows
• 1 cup mayonnaise, recipe follows
• 1 tablespoon capers, minced
• 1 cornichon, minced
• 1 or 2 anchovies, minced
• 1 shallot, minced
• 1 teaspoon minced fresh chives
• 2 teaspoons minced fresh parsley leaves
• Salt and freshly ground white pepper
• 1 egg yolk*
• 1/8 teaspoon salt
• Freshly ground white pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 cup corn oil

Instructions

1. In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
2. Preheat oven to 350 degrees F.
3. In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
4. Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
5. In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
6. In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
7. Yield: 2 cups
8. In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
9. Yield: 1 cup