1 tablespoon capers, minced
2 teaspoons minced fresh parsley leaves
1 teaspoon minced fresh chives
1 cornichon, minced
1-2 anchovies, minced
1 shallot, minced
Freshly ground white pepper
1 cup good-quality homemade or store-bought mayonnaise
1 tablespoon lemon juice
2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary, minced
1 tablespoon sweet paprika
2 tablespoons extra-virgin olive oil
3/4 cup finely diced red onion
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
2 eggs, lightly beaten
1 pound lump crabmeat
2 fresh jalapeño chilies, seeded and finely diced
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
2 cups panko (Japanese breadcrumbs), ground to a mealy consistency
1/2 teaspoon freshly ground white pepper
2 teaspoons salt
1/2 cup clarified butter
First, make the Remoulade: In a bowl, stir together all the ingredients until well blended. Taste and adjust the seasoning with salt and white pepper. Cover with plastic wrap and refrigerate until needed.
For the crab cakes, in a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Boil over medium-high heat until the cream reduces to half its original volume. Remove from the heat and cool to room temperature.
Meanwhile, in a sauté pan, heat the olive oil over medium heat. Add the onion and red and yellow bell pepper and sauté, stirring frequently, just until glossy but not yet browned. Transfer the vegetables to a plate and leave to cool to room temperature.
Preheat the oven to 375°F.
In a mixing bowl, combine the eggs, crab, jalapeño, basil, parsley, tarragon, 1 cup of the panko, salt, white pepper, reduced cream, and sautéed vegetables. Carefully mix until well blended.
Divide the mixture into 12 equal portions, each about 3 ounces, shaping them into round, slightly flattened cakes each about 3 inches in diameter by 1/2 inch thick. Spread the remaining panko on a dinner plate and turn the crab cakes in them to coat them generously.
In an ovenproof sauté pan, heat 1/4 cup of the clarified butter over medium-high heat. Place 6 crab cakes in the pan and pan-fry until their undersides are golden, 2 to 3 minutes. With a spatula, carefully turn the cakes over. Transfer the pan to the preheated oven and bake for 2 minutes more. Remove the cakes from the pan and repeat the process with the remaining butter and crab cakes. Serve immediately with Remoulade Sauce.