Crab Cakes with Remoulade Sauce

Step 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 olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.

Step 2

Preheat oven to 375 degrees F.

Step 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.

Step 4

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.

Step 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.

Step 6

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

Step 7

Yield: 2 cups

Step 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.

Step 9

*RAW EGG WARNING

Step 10

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.

Step 11

Yield: 1 cup