Crab Cakes with Remoulade Sauce

Ingredients

• 2 cups heavy cream
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 tablespoon sweet paprika
• 2 tablespoons peanut oil
• 3/4 cup brunoised red onion
• 1/2 cup brunoised red bell pepper
• 1/2 cup brunoised yellow bell pepper
• 2 eggs, lightly beaten
• 1 pound lump crab meat
• 2 fresh jalapeno chiles, brunoised
• 2 tablespoons minced fresh basil leaves
• 2 tablespoons minced fresh parsley leaves
• 1 tablespoon minced fresh tarragon leaves
• 2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided
• 2 teaspoons salt
• 1/2 teaspoon fresh ground white pepper
• 1/2 cup flour
• 1/2 cup clarified butter
• Remoulade sauce, recipe follows
• 1 cup mayonnaise, recipe follows
• 1 tablespoon capers, minced
• 1 cornichon, minced
• 1 or 2 anchovies, minced
• 1 shallot, minced
• 1 teaspoon minced fresh chives
• 2 teaspoons minced fresh parsley leaves
• Salt and freshly ground white pepper
• 1 egg yolk*
• 1/8 teaspoon salt
• Freshly ground white pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 cup corn oil

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