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1
In a saucepan, combine the heavy cream, garlic, rosemary, and paprika.
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Reduce by half.
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Allow to cool to room temperature.
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In a saute pan, heat the olive oil.
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5
Sweat the onions, red and yellow bell pepper 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 375 degrees F.
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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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Carefully mix until well blended.
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10
Scale the mixture into 3-ounce portions.
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Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick.
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Coat the crab cakes generously with the remaining panko.
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13
In a saute pan, heat 1/4 cup of clarified butter.
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14
Pan fry 6 crab cakes at a time, until golden on 1 side.
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15
Turn and transfer to preheated oven and bake for 2 minutes.
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16
Repeat the process with the remaining butter and crab cakes.
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Serve with Remoulade Sauce.
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18
In a bowl, combine all the ingredients until well blended.
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Taste and adjust seasoning with salt and pepper.
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20
Keep refrigerated until needed.
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21
In a bowl, whisk together the egg yolk, salt, pepper, mustard and lemon juice.
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22
Slowly add the oil, whisking all the while until emulsified.
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23
Keep refrigerated until needed.
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24
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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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.
