Crab Cakes With Remoulade Sauce

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Wolfgang Puck


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1 tablespoon capers, minced

2 teaspoons minced fresh parsley leaves

1 teaspoon minced fresh chives

1 cornichon, minced

1 anchovies (1-2 for 6 servings), 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

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 jalape�o 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

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