Mashed Potato Crab Cakes with traditional Remoulade

From Emeril Lagasse

Crab Cakes:
1/2 lb. baking potato, peeled and cut into 1 inch pieces
1 tsp. salt
1/4 cup cream or half-and-half
1 Tbsp. unsalted butter
2 Tbsp. olive oil
1/2 cup chopped yellow onion
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1 Tbsp. garlic, minced
1 lb. lump crab meat
1/2 cup chopped green onions
1/4 cup grated parmesan cheese
2 Tbsp. parsley
3 Tbsp. creole mustard
2 Tbsp. lemon juice
5 tsp. Tony's Creole Seasoning
3/4 cup panko breadcrumbs
1/4 cup flour
1 egg
1 Tbsp. water

Boil the potatoes and 1/2 tsp. salt until fork-tender.  Drain and then add the cream, butter, and 1/2 tsp. salt.  With the heat on medium low, mash until well blended, about 2 minutes.  Remove from the heat and let cool.  In a medium saute pan heat the olice oil over medium-high heat.  Add the onions and peppers and saute until soft, about 3 minutes.  Add the garlic and saute for 1 additional minute.  Remove the pan from the heat and let cool.  In a bowl, combine the potatoes, cooked vegetables, crap, green onions, cheese, parsley, creole mustard, lemon juice, 4 tsp. seasoning, and mix to incorporate.

In a shallow bowl, season the flour with the remaining 1 tsp. of seasoning.  In another bowl, whisk the egg with the water, and have the panko ready in a third container.  Divide the crab and potato mixture into 1/3 cup portions, and form into patties that are 1 inch thick.  Dredge in the flour, dip in the egg, and finish with the panko.  Set aside on a baking sheet until the entire mixture is completed.  In a large heavy skillet, heat 2 Tbsp. olive oil over high heat.  Carefully add the cakes to the pan and cook until goldem brown, 3 to 4 minutes per side - be careful to not overload the pan!  Remove from the pan and drain on a paper-lined plate.  Add more oil as necessary to fry all of the cakes.

Remoulade:
1 cup mayonnaise
1/2 cup sour cream
1 Tbsp. Parsley
1 Tbsp. Chives
1 Tbsp. Thyme
1 Tbsp. Lemon Juice
Salt
Black Pepper

Mix all ingredients together and season with salt and pepper to taste.  Refrigerate until serving with the crab cakes.