For the remoulade:
1/4 cup mayonnaise
2 tablespoons hot pepper jelly
1 teaspoon capers, chopped
1 tablespoon sweet gherkin, chopped
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
Salt and ground black pepper, to taste
For the potatoes:
10 baby red potatoes
2 tablespoons vegetable oil
Salt and ground black pepper, to taste
For the crab cakes:
2 slices stale bread, crusts removed
2 tablespoons milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley
1 tablespoons baking powder
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat
Heat the oven to 400 degrees.
To make the remoulade, in a small bowl wisk together the mayonnaise, pepper jelly, caper, gherkins, parsley and Worcestershire sauce. Season with salt and pepper. Set aside.
Cut two ends off each potato, then cut each in half across the center to create two rounds. Place in a bowl and cover with hot water, allow to rest for 10 minutes.
Remove the potatoes from the water and dry well. Place the potatoes on a rimmed baking sheet and toss with the oil and salt and pepper. Arrange the potatoes in an even layer on the baking sheet, then roast for 15 minutes. Use a spatula to flip each round, then roast for another 15 minutes, or until they are crispy and browned on the outside, and tender on the inside.
While the potatoes cook, make the crab cakes. Crumble the stale bread into a medium bowl and add the milk. All the bread should absorb all the milk. Add the remaining crab cake ingredients and mix until incorporated.
Form the mixture into 20 miniature patties the size of a tablespoon.
When the potatoes are cooked, transfer them to paper towels to drain any excess oil. Carefully place the crab cakes on the hot pan, and return to the oven. Cook for five minutes, then turn on the broiler. Watch carefully. Brown the crab cakes one side, two minutes, then flip the crab cakes over and broil them until browned on the other side.
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