Crab Cakes Claimed

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

Step 1
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.

Step 2
Stir the mayonnaise, lemon juice, parsley, tarragon and hot sauce into the vegetables. Gently fold in the crab.

Step 3
Shape the mixture into 6 cakes and transfer to a wax-lined plate. Refrigerate for 1 hour.

Step 4
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.

Step 5
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

Step 6
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.

Step 7
Transfer the skillet to the oven and bake the crab cakes for 5 minutes, until heated through. Transfer to plates and serve with remoulade.