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1
To make the remoulade, combine the mayonnaise, mustard, scallion, parsley, capers, cornichons, and hot sauce in a small bowl and whisk to mix.
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2
Use right away, or cover and refrigerate for up to 3 days.
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3
To make the crab cakes, place the crabmeat, red bell pepper, chile, parsley, shallot, mustard, lemon juice, salt, egg, and 1/2 cup of the bread crumbs in a medium bowl, and mix gently with your hands until thoroughly blended.
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4
Divide the mixture into 8 equal portions, and pat each portion into a cake about 2 inches in diameter.
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5
Spread the remaining 1 cup bread crumbs on a plate.
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6
Coat each patty on both sides with the bread crumbs, pressing them to adhere.
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7
Place the patties on a plate, cover with plastic wrap, and set aside in the refrigerator to firm for at least 30 minutes or up to several hours.
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8
To cook the sausage, heat the 1 tablespoon oil in a large saute pan over medium-high heat.
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9
Add as many sausage balls as will fit without crowding and saute, turning 3 or 4 times, until browned all around and just cooked through, about 8 minutes.
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10
Transfer to a plate and set aside in a warm place.
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11
If necessary, continue with another round, adding more oil to the pan if needed.
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12
To cook the crab cakes, melt the butter in a second large saute pan over medium-high heat.
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13
Add as many crab cakes as will fit without crowding and fry, turning once, until golden and crisp on both sides, about 8 minutes total.
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14
If necessary, continue with another round.
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15
To serve, spread the watercress on individual plates or a platter.
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16
Set the crab cakes on top and garnish each cake with a dollop of remoulade.
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17
Arrange the sausage balls next to the crab cakes.
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18
Pass the remaining remoulade at the table.
