Ingredients

2 pounds Russet potatoes, cut into 1-inch cubes
1 quart Whole milk
2 Garlic cloves, smashed
1/4 bunch Fresh thyme sprigs
2 Bay leaves
1/2 teaspoon Whole black peppercorns
1 pound Fresh jumbo lump crabmeat
2 teaspoons Salt
2 tablespoons Unsalted butter
1/2 bunch Fresh chives, finely chopped
3 cups Bread crumbs
5 tablespoons Vegetable oil, for frying
Remoulade:
2 cups Mayonnaise
1 teaspoon Dijon mustard
2 tablespoons Cornichons or sour gherkins, minced
3 tablespoons Capers, minced
1 Garlic clove, minced
2 tablespoons Chopped parsley leaves
1 tablespoon Chopped tarragon leaves
1 1/2 Anchovies, minced
Several dashes hot pepper sauce

Description

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