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1
In a saucepan, combine the heavy cream, garlic, rosemary, and paprika.
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2
Reduce by half.
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3
Allow to cool to room temperature.
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4
In a saute pan, heat the peanut oil.
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5
Sweat the onions and bell peppers until glossy.
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6
Transfer to a plate and allow to cool to room temperature.
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7
Preheat oven to 350 degrees F.
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8
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.
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9
Carefully mix until well blended.
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10
Scale the mixture into 3-ounce portions.
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11
Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness.
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12
On a baking sheet, combine the remaining 1 cup of ground panko and flour.
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13
Coat the crab cakes generously.
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14
In a saute pan, heat 1/4 cup of clarified butter.
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15
Pan fry 6 crab cakes at a time, until golden on 1 side.
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16
Turn and transfer to preheated oven and bake for 2 minutes.
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17
Repeat the process with the remaining butter and crab cakes.
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18
Serve with Remoulade Sauce.
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19
In a bowl, combine all the ingredients until well blended.
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20
Taste and adjust seasoning with salt and pepper.
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21
Keep refrigerated until needed.
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22
In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice.
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23
Slowly add the oil, whisking all the while until emulsified.
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24
Keep refrigerated until needed.
