Crab Cakes With Remoulade Sauce Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 sprigs fresh rosemary

3/4 cup brunoised red onion

2 teaspoons minced fresh parsley leaves

1 tablespoon lemon juice

1/8 teaspoon salt

2 tablespoons minced fresh parsley leaves

1 cup corn oil

2 cups panko, ground to a mealy consistency, divided

2 tablespoons olive oil

1 teaspoon minced fresh chives

1 pound lump crab meat

2 cups heavy cream

1 egg yolk*

1 tablespoon minced fresh tarragon leaves

2 teaspoons salt

1 teaspoon fresh lemon juice

1 tablespoon capers, minced

2 eggs, lightly beaten

1/2 cup brunoised red bell pepper

1 shallot, minced

3 cloves garlic, minced

1/2 teaspoon fresh ground white pepper

Salt and freshly ground white pepper

1 or 2 anchovies, minced

1 tablespoon sweet paprika

1 cornichon, minced

2 tablespoons minced fresh basil leaves

1/2 cup clarified butter

Freshly ground white pepper

1 cup Mayonnaise, recipe follows

1 teaspoon Dijon mustard

2 fresh jalapeno chiles, seeded and brunoised

1/2 cup brunoised yellow bell pepper

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