Remoulade sauce for serving
Olive oil for frying
1/4 cup all-purpose flour
1 pound cooked lump crabmeat
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. fresh lemon juice
1 tsp. grated lemon zest
1 tsp. finely chopped fresh parsley
1 tbsp. minced shallot
1 tbsp. plus 1/4 cup all-purpose flour divided
1 tbsp. plus 1/4 cup plain dry bread crumbs divided
1 egg beaten
1 cup leftover traditional Idaho® mashed potatoes