Crab Cakes With Red Beet And Horseradish Rémoulade Recipe

Ingredients

• BEET AND HORSERADISH RÉMOULADE:
• 1 bunch small beets
• Extra-virgin olive oil for coating if baking, plus
• 1/4 cup extra-virgin olive oil
• 1 tablespoon rice or champagne vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons freshly-grated horseradish - (to 3)
• 1/4 teaspoon freshly-ground black pepper
• CRAB CAKES:
• 3/4 pound yellow Finn potatoes - (to 1 lb)
• 1 pound fresh blue-crab meat picked clean
• 1 red bell pepper roasted, peeled, seeded, and minced
• 3 scallions, white part only minced
• 3 tablespoons minced fresh parsley
• 1/2 jalapeño seeded, minced
• 1 egg
• 6 tablespoons mayonnaise - (to 7)
• 2 teaspoons salt
• 1/2 cup fresh toasted bread crumbs - (to 3/4)
• Peanut oil for frying
• Lemon wedges for garnish
• Chervil or tarragon sprigs for garnish