Crab Cakes with Remoulade Sauce

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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

Remoulade Sauce:

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

Mayonnaise:

1 egg yolk*

1/8 teaspoon salt

Freshly ground white pepper

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 cup corn oil