1/2 cup canola oil
1/2 cup minced fennel
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tbsp minced seeded jalapeno
2 tbsp brandy
1 tbsp Old Bay seasoning
1/2 cup mayonnaise
1 tbsp fresh lemon juice
1 tbsp minced parsley
1 1/2 tsp minced tarragon
3 dashes hot sauce
1 lb jumbo lump crabmeat
3 large eggs
1 1/4 cups rice flour
4 cups cornflakes (4 oz) finely crushed
In a large oven-proof skillet, heat 2 tablespoons of oil. Add the fennel, onion, red pepper and jalapeno and cook over moderate heat, stirring until softened and just starting to brown, about 7 minutes. Stir in the brandy and Old Bay seasoning and cook until the brandy has evaporated, about 1 minute. Scrape into a large bowl and let cool; wipe out the skillet.
Stir the mayonnaise, lemon juice, parsley, tarragon and hot sauce into the vegetables. Gently fold in the crab.
Shape the mixture into 6 cakes and transfer to a wax-lined plate. Refrigerate for 1 hour.
Preheat the oven to 350 degrees. In a shallow bowl, beat the eggs. Spread the rice flour and crushed cornflakes in 2 separate shallow bowls. Gently but firmly pack each crab cake so it holds its shape.
Dredge in the rice flour, then dip in the egg and dredge in the cornflakes, gently patting to help the crumbs adhere; transfer to the plate
Heat the remaining 6 tablespoons of oil in the skillet until shimmering. Add the crab cakes and cook over moderately high heat, turning once, until golden and crusty on both sides, about 5 minutes.
Transfer the skillet to the oven and bake the crab cakes for 5 minutes, until heated through. Transfer to plates and serve with remoulade.