Crab Cakes with Remoulade Sauce

2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup brunoise red onion
1/2 cup brunoise red bell pepper
1/2 cup brunoise yellow bell pepper
2 eggs, lightly beaten
1 pound lump crabmeat
2 fresh jalapeno chiles, brunoise
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 all-purpose flour
1/2 cup clarified butter
Remoulade sauce, recipe follows

In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature and remove rosemary sprigs. 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.

Preheat oven to 350 degrees F.

In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of 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-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of panko and flour. Coat the crab cakes generously.

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.

Yield: 6 servings

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

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

1 egg yolk*
1/8 teaspoon salt
Freshly ground white pepper
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup corn oil

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.

Yield: 1 cup

*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.