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Marc Forgione's Crab Cakes with Smoky Onion Remoulade Recipe

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Marc Forgione's Crab Cakes with Smoky Onion Remoulade
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Ingredients

  • of crab meat which will run you about $22.00 a lb. And often the additional
  • 1 tablespoon canola
  • oil
  • Kosher salt
  • 3/4 cup mayonnaise
  • 1 tablespoon white
  • wine vinegar
  • 1 1/2 tablespoons
  • minced chives
  • 1 tablespoon minced
  • shallot
  • 1/2 teaspoon chili
  • powder
  • 1/8 teaspoon
  • cayenne
  • Smoked sea salt, such
  • as Maldon
  • 1/2 cup canola oil
  • 1/2 cup minced fennel
  • 1/4 cup minced red
  • onion
  • 1/4 cup minced red
  • bell pepper
  • 2 tablespoons minced
  • seeded jalapeño
  • 2 tablespoons brandy
  • 1 tablespoon Old Bay
  • Seasoning
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh
  • lemon juice
  • 1 tablespoon minced
  • parsley
  • 1 1/2 teaspoons
  • minced tarragon
  • 3 dashes of Tabasco
  • 1 pound jumbo lump
  • crabmeat, picked over
  • 3 large eggs
  • 1 1/4 cups rice flour
  • 4 cups cornflakes (4
  • ounces), finely crushed
  • Make
  • the remoulade:
  • 1. Preheat
  • the broiler. On a large rimmed baking sheet, toss the onion with the oil and
  • season with kosher salt. Broil 8 inches from the heat for about 8 minutes,
  • stirring occasionally, until the onion is softened and charred in spots. Let
  • 2. In a large ovenproof skillet, heat 2 tablespoons of the oil. Add the fennel,
  • the remaining 6 tablespoons of oil in the skillet until shimmering. Add the

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