Remoulade Dressing

Place the yolks in a blender or food processor and blend for 1 minutes. With the machine running, add the oil gradually in a thin stream till the emulsion is thickened. One at a time, add the remaining ingredients and process till well blended and the lemon rind is finely chopped. Transfer the dressing to a covered container and chill for at least 2 hours. Taste and adjust seasoning.

Crab and Corn Fritters

Combine the cornmeal, flour, baking powder, baking soda, and salt in a large bowl and stir till well blended. In a small bowl, combine the eggs, buttermilk, and lime juice and whisk till well blended. add to the dry ingredients and stir till the batter is well blended and smooth.

In a medium skillet, melt the butter over moderate heat, add the corn, bell peppers, and scallions and cook, stirring, till softened, 4 to 5 minutes. Add the cooked vegetables and crabmeat to the batter, stir gently with a fork till well mixed, and form the mixture into small appetizer patties, adding a little more buttermilk if necessary for a smooth consistency.

In a large, heavy skillet, heat about ¼ inch of oil over moderately high heat, cook the patties till golden, 2 to 3 minutes on each side, and drain on paper towels.

Serve the fritters hot with the remoulade dressing.