Watch and listen to this recipe from Tyler Florence
View the full recipe here.

1. Prepare Potatoes
Put potatoes in a large pot and cover with cold water. Add salt and bring to a boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.

2. Heat Milk
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns, and butter in a large saucepan over medium heat.

3. Drain Potatoes
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all lumps are gone.

4. Strain Milk
Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.

5. Mix Crab and Potatoes
Carefully fold the crabmeat into the potatoes. Using your hands shape the mixture into medium-sized patties, taking care to flatten out the centers and smooth out the top.

6. Roll in Breadcrumbs
Roll the crab cakes in breadcrumbs and shake off excess.

7. Make Remoulade
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.

8. Pan-Fry Crab Cakes
Coat a large non-stick skillet with a ¼ inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.

9. Serve
Remove from pan and serve on a large flat dish garnished with slices of lemon and green salad.