Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

Total Time:
1 hr 6 min
Prep:
1 hr
Cook:
6 min

Yield:
8 crab cakes
Level:
Intermediate

Ingredients
  • 6 tablespoons olive oil
  • 1 medium red onion, diced
  • 2 cloves garlic, finely chopped
  • 2 jalapenos, diced
  • 1/4 cup prepared horseradish, drained
  • 3 tablespoons Dijon mustard
  • 1/4 cup creme fraiche or sour cream
  • 2 pounds lump crabmeat, picked over
  • 2 to 4 tablespoons instant flour (recommended: Wondra)
  • Salt and freshly ground black pepper
  • 2 cups blue cornmeal
  • Black Olive-Roasted Red Pepper Relish, recipe follows
  • Basil Vinaigrette, recipe follows
  • Black Olive-Roasted Red Pepper Relish:
  • 2 roasted red peppers, peeled, seeded and diced
  • 1/4 cup kalamata olives, pitted and chopped
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons basil chiffonade
  • Salt and freshly ground black pepper
  • Basil Vinaigrette:
  • 1 cup chopped fresh basil leaves
  • 1/4 cup mayonnaise
  • 3 tablespoons white wine vinegar
  • Water
  • 2 teaspoons honey
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
Directions

Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.

In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.

Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.

Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.

Black Olive-Roasted Red Pepper Relish:

Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

Basil Vinaigrette:

Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.


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    This recipe is featured in:

    4th of July