Name: Crab Cakes with Remoulade Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 2 cups heavy cream; 3 cloves garlic, minced; 2 sprigs fresh rosemary; 1 tablespoon sweet paprika; 2 tablespoons olive 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, seeded and brunoised; 2 tablespoons minced fresh basil leaves; 2 tablespoons minced fresh parsley leaves; 1 tablespoon minced fresh tarragon leaves; 2 cups panko, ground to a mealy consistency, divided; 2 teaspoons salt; 1/2 teaspoon fresh ground white pepper; 1/2 cup clarified butter; 1 cup Mayonnaise, recipe follows; 1 tablespoon lemon juice; 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

Directions

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 olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.
Preheat oven to 375 degrees F.
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.
Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick. Coat the crab cakes generously with the remaining panko.
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.

Remoulade Sauce:

In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
Yield: 2 cups

Mayonnaise:

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.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Yield: 1 cup

Crab Cakes with Remoulade Sauce

Ingredients

Remoulade Sauce:

Mayonnaise:

Directions

Remoulade Sauce:

Mayonnaise:

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