Preheat your oven broiler. On a large rimmed baking sheet, toss the onions with the cooking oil, salt, and pepper. Broil 8 inches away from the broiler’s element for about 8 minutes, stirring occasionally until the onions are slightly charred. Let the onions cool and then chop.

In a medium bowl, mix together the onions, mayonnaise, vinegar, chives, shallots, chili powder, and paprika. Refrigerate the remoulade until needed.

In a large frying pan, heat 2 tbsp of the cooking oil. Add the red onion, red pepper, and jalapeno, then cook for about 7 minutes until soft. Stir in the brandy and Old Bay seasoning and cook for 1 minute. Remove the veggie, and let cool in a large bowl.

Stir the mayonnaise, lemon juice, parsley, tarragon, and hot sauce into the vegetables. Gently fold in the Jumbo lump crab. Shape the mixture into 6 cakes and put them on a wax or parchment lined plate. Refrigerate for 1 hour.

Preheat your oven to 350 degrees Fahrenheit. Beat the eggs in a shallow bowl. Spread the rice flour and the crushed flaked corn cereal out in 2 separate shallow bowls. Make sure each crab cake is packed well so that they hold their shape. Dredge each cake in the rice flour, dip them in the egg, and then cover in the corn cereal. Gently tap down the cereal on the cakes to make sure it sticks well. Place the crab cakes on a plate.

Heat the remaining cooking oil in a large ovenproof skillet. Add the crab cakes and cook over medium high heat, turning once, until golden brown on both sides; this should take roughly 5 minutes. Transfer the skillet to the oven and cook the crab cakes for an additional 5 minutes. Serve with a generous dollop of your onion remoulade.