Combine the mayonnaise, tomato paste and Vanilla Extract in a bowl and mix well. Chill, covered, in the refrigerator.
Combine 3 cups stock, the butter and polenta in a large saucepan and stir to combine. Simmer for 15 to 20 minutes or until thick and creamy, adding additional stock if polenta becomes too thick. Season with white pepper and salt.
Rinse and drain the crab meat, discarding any shell fragments. Place 1/2 cup bread crumbs in a shallow dish. Combine the crab meat, mayonnaise, egg, 1/2 cup bread crumbs, green onion, bell pepper, parsley, cayenne pepper, salt, black pepper and Vanilla Extract in a large bowl and mix well. Shape into patties. Dredge in the bread crumbs to coat. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and golden brown.
Serve the crab cakes with the polenta and Vanilla Rémoulade Sauce.
Combine the mayonnaise, tomato paste and Vanilla Extract in a bowl and mix well. Chill, covered, in the refrigerator.
Combine 710 ml stock, the butter and polenta in a large saucepan and stir to combine. Simmer for 15 to 20 minutes or until thick and creamy, adding additional stock if polenta becomes too thick. Season with white pepper and salt.
Rinse and drain the crab meat, discarding any shell fragments. Place 55 grams bread crumbs in a shallow dish. Combine the crab meat, mayonnaise, egg, 55 grams bread crumbs, green onion, bell pepper, parsley, cayenne pepper, salt, black pepper and Vanilla Extract in a large bowl and mix well. Shape into patties. Dredge in the bread crumbs to coat. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and golden brown.
Serve the crab cakes with the polenta and Vanilla Rémoulade Sauce.