-
1
Make the remoulade Preheat the broiler.
-
2
On a large rimmed baking sheet, toss the onion with the oil and season with kosher salt.
-
3
Broil 8 inches from the heat for about 8 minutes, stirring occasionally, until the onion is softened and charred in spots.
-
4
Let cool, then finely chop.
-
5
In a medium bowl, whisk the onion with the mayonnaise, vinegar, chives, shallot, chili powder and cayenne.
-
6
Season with smoked sea salt.
-
7
Make the crab cakes In a large ovenproof skillet, heat 2 tablespoons of the oil.
-
8
Add the fennel, onion, red pepper and jalapeno and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes.
-
9
Stir in the brandy and Old Bay and cook until the brandy has evaporated, about 1 minute.
-
10
Scrape into a large bowl and let cool; wipe out the skillet.
-
11
Stir the mayonnaise, lemon juice, parsley, tarragon and Tabasco into the vegetables.
-
12
Gently fold in the crab.
-
13
Shape the mixture into 6 cakes and transfer to a wax-paper-lined plate.
-
14
Refrigerate for 1 hour.
-
15
Preheat the oven to 350.
-
16
In a shallow bowl, beat the eggs.
-
17
Spread the rice flour and crushed cornflakes in 2 separate shallow bowls.
-
18
Gently but firmly pack each crab cake so it holds its shape.
-
19
Dredge in the rice flour, then dip in the egg and dredge in the cornflakes, gently patting to help the crumbs adhere; transfer to the plate.
-
20
Heat the remaining 6 tablespoons of oil in the skillet until shimmering.
-
21
Add the crab cakes and cook over moderately high heat, turning once, until golden and crusty on both sides, about 5 minutes.
-
22
Transfer the skillet to the oven and bake the crab cakes for 5 minutes, until heated through.
-
23
Transfer to plates and serve with the remoulade.
