CRAB CAKES WITH SMOKY ONION REMOULADE

Crab Cakes with Smoky Onion Remoulade image

Number Of Ingredients 23

1 Onion, thinly sliced
1 tablespoon Canola oil
3/4 cup Mayonnaise
1 tablespoon White wine vinegar
1.5 tablespoon Chives, minced
1 tablespoon Shallot, minced
1/2 teaspoon Chili Powder
1/4 teaspoon Smoked Sea Salt
1/2 cup Canola Oil
1/2 cup Fennel, minced
1/4 cup Onion and Red Bell Pepper each, minced
2 tablespoons Jalapeno, minced
2 tablespoons Brandy
1 tablespoon Old Bay Seasoning
1/2 cup Mayonnaise
1 tablespoon Fresh Lemon Juice
1 tablespoon Parsley, minced
1.5 teaspoon Tarragon, minced
3 dashes Tabasco
1 pound Jumbo Lump Crab, picked over
3 Eggs
1 1/4 cups Rice Flour
4 cups Corn flakes, finely crushed

Steps:

Remoulade: Preheat broiler. On large rimmed baking sheet, toss onion with oil and season with salt. Broil 8" from heat for 8 minutes, stirring until soft and slightly charred. Cool and chop. In bowl, whisk onion with remaining ingredients.
In large oven proof skillet, heat 2T oil; add fennel, onion, red pepper and jalapeño. Cook until softened (about 7 min). Stir in brandy and Old Bay; cook 1 minute. Scrape into large bowl and cool. Wipe out skillet.
Stir mayonnaise, lemon juice, parsley, tarragon and Tabasco into vegetables. Gently fold in crab and make 6 cakes. Transfer to place and refrigerate 1 hour.
Preheat oven to 350*. Beat eggs in small bowl and rice flour and corn flakes in separate bowls. Dredge cakes in flour, then eggs followed by corn flakes; patting to adhere. Transfer to plate.
Heat remaining 6T of oil in skillet until shimmering. Add cakes and cook over moderately high heat, turning once until golden and crusty on both sides (about 5 minutes). Transfer skillet to oven and cook through 5 minutes. Serve with remoulade.