Recipe courtesy of Bobby Flay
Episode: Crab Cakes
Print
Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
Total:
1 hr 6 min
Prep:
1 hr
Cook:
6 min
Yield:
8 crab cakes
Level:
Intermediate
Total:
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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Jumbo Lump Blue Crab Cakes

Recipe courtesy of Jimmy's

Seared Crab Cake with Roasted Corn Cream

Recipe courtesy of Dickie Brennan's Steakhouse

Crab Cakes with Grilled Corn Relish

Bacon Crab Cakes with Pimiento-Corn Relish

Recipe courtesy of Patrick Decker

Crab Cakes

Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes

Recipe courtesy of Emeril Lagasse

Crab Cakes

Crab Cake

Recipe courtesy of Mary Ada Marshall

On TV

So Much Pretty Food Here