2 pounds russet potatoes, cut into 1-inch cubes
1 cup 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
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
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
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