Crab Cakes with Remoulade Sauce

Name: Crab Cakes with Remoulade Sauce
Ingredients: 2 cups heavy cream; 3 cloves garlic, minced; 2 sprigs fresh rosemary; 1 tablespoon sweet paprika; 2 tablespoons peanut oil; 3/4 cup brunoised red onion; 1/2 cup brunoised red bell pepper; 1/2 cup brunoised yellow bell pepper; 2 eggs, lightly beaten; 1 pound lump crab meat; 2 fresh jalapeno chiles, brunoised; 2 tablespoons minced fresh basil leaves; 2 tablespoons minced fresh parsley leaves; 1 tablespoon minced fresh tarragon leaves; 2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided; 2 teaspoons salt; 1/2 teaspoon fresh ground white pepper; 1/2 cup flour; 1/2 cup clarified butter; Remoulade sauce, recipe follows; 1 cup mayonnaise, recipe follows; 1 tablespoon capers, minced; 1 cornichon, minced; 1 or 2 anchovies, minced; 1 shallot, minced; 1 teaspoon minced fresh chives; 2 teaspoons minced fresh parsley leaves; Salt and freshly ground white pepper; 1 egg yolk*; 1/8 teaspoon salt