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

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

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Average Rating:

Total Reviews: 20

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  • on May 13, 2011

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    I've done these several times in mini versions for appetizers, served on an endive leaf. Very successful. (Did half blue cornmeal and half panko breead crumbs so the crab still stands out, This time, did the relish and vinaigrette. WOW!!! Don't dare skip it. Fantastic flavor combinations. The white wine vinegar, roasted red peppers and olives make a great relish. But the best ever is the basil vinaigrette. If you do nothing else, make and try it. You'll find it will enhance endless numbers of your seafood dishes. And can be used on a variety of salads. What a great sauce to discover.

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  • on May 09, 2011

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    Excellent! Very tasty! A hit with dinner guests!

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  • on February 27, 2011

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    Tasted amazing!! Had a little troube getting them to hold together, but love the flavors!!

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  • on February 07, 2011

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    Very nice recipe. I had to modify based on what I had in the kitchen - Dumped the horseradish and used a cajun remoulade instead, and combined blue corn tortilla chips with some panko breadcrumbs. Also replaced the white wine vinegar with red wine vinegar. I served the cakes on a bed of baby spinach with toasted ciabatta bread bites. All in all, a resplendent little meal.

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  • on September 21, 2010

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    My boyfriend and I made these the other night after watching this episode. I am from the Northwest, so we used local crab instead of blue crab, but it was so delicious! I have never tried these flavors in a crab cake and I was very surprised and delighted. The only thing I would change, is less horseradish. I think this recipe is a total success! Thanks Bobby Flay

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  • on January 24, 2010

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    Not really!! Maryland style crab cakes are the absolute best way to prepare crab cakes (in my opinion. Nonetheless, when I saw Bobby Flay prepare this crab cake in a Throwdown show I had an open mind. We made these crab cakes and adhered pretty closely to the recipe. We loved all of the different flavors and the crab was still the star of the meal. This is a good summer recipe for us because we grow a lot of basil in the garden which we used for the excellent vinaigrette. We have prepared this recipe a couple of times now and would serve it to guests with adventurous palettes.

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  • on October 07, 2009

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    How many of us have had fried crab cakes made out of mostly bread crumbs with precious little crab? This is the crab cake reinvented.

    I made this recipe and it will be better the second time. First time around it was too loose and next will use more Wondra as instructed.



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  • on September 11, 2009

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    I love crab and all seafood, and thought maybe this would beat my all time favorite recipe of my own with sauce. It did not. Wasnt happy with taste or texture.
    I have come up with shrimp cakes that are to die for, and also a spin off of the Kennedy's crab cakes that the chef made for them when they were in office. If you are interested in the recipe, please contact me at my website, www.sandiesgalley.com. Free recipes there with pics for you to see also.

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  • on July 13, 2009

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    Well, we must have somewhere cause these cakes just didnt live up to the potential.

    The texture was dense, and the flavors just kinda eh'....... We are probably going to give them another try at some point to try and figure where we went wrong.

    Btw - the vinaigrette did turn out wonderful.

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  • on July 05, 2009

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    I really hate it when someone writes a review about a recipe that they haven't tried. But I don't know of any other way to express my displeasure with a frequent problem with this show - when they don't show both recipes, both the winner and the loser. I feel cheated that this particular show didn't show the recipe that makes for a successful seasonal business in Maine. So what if it lost?

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