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.