3/4 cup mayonnaise
2 tablespoons minced cornichons (about 3 large) plus 2 teaspoons cornichon brine
2 teaspoons finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh tarragon
1 tablespoon minced scallion
1 tablespoon minced shallot
1 1/2 pounds jumbo lump crabmeat, picked over to remove any cartilage or shell
8 scallions, green part only, minced (about 1/2 cup)
6 tablespoons mayonnaise
2 teaspoons seafood seasoning, such as Old Bay
1 1/2 tablespoons chopped fresh parsley
4 to 6 tablespoons plain dry breadcrumbs
Freshly ground white pepper
2 large eggs, lightly beaten
6 tablespoons all-purpose flour
4 tablespoons vegetable oil
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